Cashew Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd hits that perfect balance of sweet and tart that makes you want to spread it on absolutely everything. Instead of egg yolks — the traditional thickener — this version uses cornstarch to achieve that glossy, spoonable texture, which also makes it a surprisingly versatile option for anyone navigating nut allergies or avoiding certain common allergens. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually in the jar. The technique is simple but satisfying: constant whisking over medium heat transforms a thin, cloudy liquid into a thick, translucent curd right before your eyes. Finishing with cold butter whisked in piece by piece gives it a rich, velvety body that store-bought versions rarely match. Strain it for an ultra-smooth result, and within an hour of refrigerating you'll have a vibrant, deeply lemony curd ready to fill tarts, swirl into yogurt, or dollop onto scones.
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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.
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