Low FODMAP Cornstarch Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd hits every note you want — sunshine-sharp citrus balanced by just enough butter and sugar to make it feel indulgent. Traditional lemon curd recipes rely on egg yolks for thickening, but this version uses cornstarch instead, which keeps it completely egg-free and naturally suited to a low-FODMAP approach without any workarounds or substitutions. Every ingredient here — fresh lemon juice, lemon zest, sugar, cornstarch, butter, salt, and water — is straightforward and gut-friendly, so there's no label-reading anxiety involved. The technique is simple but satisfying: constant whisking over medium heat transforms a thin, cloudy liquid into a glossy, spoonable curd that holds a clean line on the back of a spoon. Straining it through a fine-mesh sieve gives the final result that smooth, professional texture you'd expect from a bakery jar. Spread it on toast, swirl it into yogurt, dollop it onto a pavlova, or eat it straight from the spoon — it's versatile enough to earn a permanent spot in your fridge rotation.
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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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