Cinnamon Free Cornstarch Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd hits every note you want — sharp citrus up front, a buttery richness that lingers, and a glossy finish that looks like it came from a fancy patisserie. Most store-bought curds and even many homemade recipes lean on egg yolks as the thickener, which can introduce unexpected spice blends or flavored additives depending on the brand or recipe source. Here, cornstarch does all the heavy lifting, creating that signature thick, spoonable texture without any of the usual fuss or ingredient surprises. Fresh lemon juice and zest give it a clean, vibrant flavor that feels genuinely alive, while the butter whisked in at the end adds a smooth, luxurious body. The technique is straightforward — constant whisking over medium heat, a quick strain, and a little patience while it chills — and the result is a curd that sets beautifully and holds a clean line on a spoon. Spread it on toast, swirl it into yogurt, dollop it onto scones, or use it as a tart filling; it's endlessly versatile and completely free of any warming spice that might otherwise sneak into a recipe like this.

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