Gut Friendly Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd hits that perfect balance of sweet and sharp that makes you want to eat it straight off the spoon. What makes it especially interesting is the swap from egg yolks to cornstarch as the thickener — a small change that keeps things gentler on a sensitive digestive system while still delivering that luscious, spreadable texture you'd expect from a classic curd. Fresh lemon juice and zest do all the heavy lifting on flavor, so nothing feels compromised. The method is straightforward: whisk, cook, finish with butter, and strain for a glossy, velvety result every time. Straining out the zest solids at the end gives it that clean, smooth finish that looks as good as it tastes. Spread it on toast, swirl it into yogurt, or spoon it over a simple cake — this curd is endlessly versatile and genuinely easy to make at home.
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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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