Honey Free Cornstarch Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-yellow spread without a drop of honey in sight. Many store-bought curds and even homemade recipes sneak in honey as a sweetener or texture booster, so making your own from scratch is the surest way to stay clear of it. Here, granulated sugar does all the sweetening work, while cornstarch steps in as the thickener — no eggs, no honey, just clean, sharp citrus flavor that sets up beautifully in the fridge. The technique of whisking constantly over medium heat until the mixture turns translucent is the real secret to getting that glossy, spoonable consistency. Finishing with cold butter pieces whisked in one at a time gives the curd a rich, velvety body that feels far more indulgent than the short ingredient list suggests. Straining it through a fine-mesh sieve keeps the texture perfectly smooth, so every spoonful is lump-free and ready to slather on scones, swirl into yogurt, or layer into a tart.
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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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