Fructose Free Cornstarch Lemon Curd
Bright, tangy, and silky-smooth, this lemon curd delivers serious citrus punch without relying on eggs or any high-fructose ingredients that can make traditional versions off-limits. Cornstarch does the thickening work here, creating that glossy, spoonable texture you want while keeping the ingredient list clean and straightforward. Fresh lemon juice and zest bring real, vibrant flavor, and a few tablespoons of butter whisked in at the end give it a rich, velvety finish that feels genuinely indulgent. The technique is simple — constant whisking over medium heat until the mixture shifts from cloudy to translucent — and the result is a curd that sets up beautifully after a short chill in the fridge. Store-bought lemon curds are notorious for sneaking in corn syrup or other sweeteners that can cause problems, so making your own with plain granulated sugar puts you fully in control. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar — it's the kind of versatile condiment that earns a permanent spot in your refrigerator.
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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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