Hazelnut Free Cornstarch Lemon Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.7

(27)

Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its luxurious, glossy texture from cornstarch rather than egg yolks, which means the whole thing comes together on the stovetop with just a whisk and a little patience. Fresh lemon juice and zest do all the heavy lifting on flavor, balanced by butter that gets whisked in piece by piece for a finish that's rich without being heavy. Store-bought curds can be a minefield of unexpected additives and shared production lines, so making your own gives you total confidence in every ingredient. The technique is straightforward — constant whisking over medium heat until the mixture turns translucent and thick, then a quick strain for that perfectly smooth, glossy result. It sets up beautifully in the fridge and works as a tart filling, a toast spread, or a swirl through yogurt.

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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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