Chicken Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its luscious, jammy texture entirely from cornstarch rather than the egg yolks found in traditional versions, making it a genuinely clever workaround that doesn't sacrifice richness or body. Fresh lemon juice and zest do the heavy lifting on flavor, while a few tablespoons of butter whisked in off the heat give it that glossy, melt-on-your-tongue finish. The method is straightforward — just constant whisking over medium heat until the mixture goes translucent and thick — and straining it at the end guarantees a perfectly smooth result every time. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or just eat it with a spoon — honestly, no judgment. Store-bought lemon curd often sneaks in unexpected ingredients, so making your own means you know exactly what's in the jar.
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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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