Capsaicin Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious citrus punch without a trace of heat — making it a genuinely safe and satisfying option for anyone managing capsaicin sensitivity. Many store-bought curds and even homemade recipes can be surprisingly tricky territory, but this one keeps things clean and straightforward with nothing but lemon, sugar, butter, cornstarch, and salt. The cornstarch does double duty here, replacing the egg yolks found in traditional curd recipes to create that gorgeous, glossy thickness without any of the usual fussiness. Whisking constantly as it cooks transforms the mixture from a cloudy liquid into a translucent, spoonable curd that coats the back of a spoon beautifully. Finishing with cold butter pieces stirred in off the heat gives it a rich, velvety texture that feels far more indulgent than the ingredient list suggests. Straining out the zest solids at the end is the small extra step that takes it from homemade to genuinely polished. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar — it keeps well in the fridge and gets better as it sets.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- ½ cup water
- 3 tbsp unsalted butter, cut into small pieces
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a small saucepan until evenly combined. Add the water and lemon juice and whisk until the cornstarch is fully dissolved with no lumps visible.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and turns from cloudy to translucent, about 6–8 minutes. Once it begins to bubble, continue whisking for 1 full minute — the curd should be thick enough to coat the back of a spoon and hold a clear line when a finger is drawn through.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!