Lactose Free Cornstarch Lemon Curd

Bright, tangy, and silky-smooth, this lemon curd hits every note you want — intensely citrusy, perfectly sweet, and rich enough to spoon straight from the jar. Traditional lemon curd recipes often rely on egg yolks for thickening, which can make them tricky to adapt, but here cornstarch does all the heavy lifting, creating that same glossy, spoonable texture without any dairy-heavy cream or eggs in sight. The only dairy present is a modest amount of unsalted butter whisked in at the end, which is typically well-tolerated by those avoiding lactose — and it's a small enough quantity that it blends seamlessly into the curd rather than dominating it. Fresh lemon juice and zest are the real stars, giving the finished curd a vibrant, just-squeezed flavor that store-bought versions simply can't match. The method is straightforward — constant whisking over medium heat, then a quick strain through a fine-mesh sieve for that perfectly smooth, glossy finish. Spread it on toast, swirl it into yogurt, layer it in a tart shell, or eat it by the spoonful — this curd earns its place in the fridge every single time.

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