Bright, tangy lemon juice and zest meet a silky cornstarch-thickened base in this glossy curd, cooked low and slow until it turns from cloudy to translucent and thick enough to coat the back of a spoon. Sugar and a pinch of salt balance the pucker, while a fine-mesh strain guarantees a perfectly smooth, jammy texture with zero lumps or stray zest bits. Once chilled, it sets up into a spreadable, spoonable curd that's just as good swirled into yogurt as it is layered into a tart shell or slathered on toast. It's an easy make-ahead component to keep in the fridge, and it fits neatly into a dairy free spread whether you're topping scones, filling a cake, or eating it straight off the spoon.
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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.
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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