Citric Acid Free Cornstarch Lemon Curd

Lemon curd is one of those pantry staples that sounds fancy but comes together on the stovetop with just a handful of ingredients — and this version is genuinely silky, bright, and deeply satisfying. Most store-bought lemon curds and even many homemade recipes rely on egg yolks as the thickener, but this one uses cornstarch instead, which is what makes it work so well for anyone avoiding citric acid additives and the preservative-heavy formulas found in commercial jars. Fresh lemon juice and zest do all the heavy lifting here, delivering real citrus flavor without any of the processed acid compounds that sneak into packaged alternatives. The technique is straightforward — constant whisking over medium heat until the mixture turns glossy and thick, then finishing with cold butter pieces for that luxurious, smooth texture. Straining the finished curd gives it a perfectly clean consistency, and chilling it under plastic wrap means you end up with a set, spreadable curd that looks and tastes like it came from a specialty shop. Spoon it onto scones, swirl it into yogurt, or use it as a tart filling — it holds its shape beautifully and keeps well in the fridge.

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