Gluten Free Cornstarch Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-yellow spread without a trace of gluten anywhere in the recipe. Traditional lemon curd recipes often rely on egg yolks as the thickener, but this version uses cornstarch instead — and the result is a beautifully glossy, spoonable curd that sets up firm and clean. Fresh lemon juice and zest do all the heavy lifting on flavor, so every bite tastes genuinely vibrant rather than artificial. The technique of whisking constantly over medium heat and cooking through that first bubble is what gives the curd its perfect, coat-the-spoon consistency. Finishing with cold butter pieces stirred in one at a time adds a rich, smooth body that makes this feel far more indulgent than its short ingredient list suggests. Strain it through a fine-mesh sieve and you get a flawlessly smooth texture — no lumps, no stringy zest, just pure lemon velvet. Spread it on scones, swirl it into yogurt, or spoon it straight from the jar; it keeps beautifully in the fridge and is genuinely hard to stop eating.
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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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