Legume Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd hits that perfect balance of sweet and sharp that makes you want to spread it on absolutely everything. Traditional lemon curd recipes often call for egg yolks as the thickener, but this version relies on cornstarch instead — and the result is a glossy, spoonable curd that sets up beautifully without any legume-derived ingredients sneaking in. The method is straightforward: whisk everything together in one saucepan, cook until thick and translucent, then finish with cold butter for that rich, velvety texture. Straining the finished curd through a fine-mesh sieve gives it that clean, professional look you'd expect from a fancy patisserie. It's wonderful dolloped onto scones, swirled into yogurt, layered into a tart shell, or honestly just eaten by the spoonful straight from the jar. The fresh lemon juice and zest do all the heavy lifting here, so the flavor is genuinely bright and citrusy rather than flat or artificial.
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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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