MSG Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers serious sunshine in every spoonful — the kind that makes you want to spread it on absolutely everything. Most store-bought curds and even some homemade recipes rely on egg yolks for thickening, which can introduce unexpected additives or flavor enhancers depending on the brand or source. Here, cornstarch does all the heavy lifting, creating a glossy, spoonable texture that sets up beautifully without any of those concerns. Fresh lemon juice and zest give it a clean, vibrant flavor that no jarred version can match, and the butter whisked in at the end adds a rich, velvety finish. The technique is straightforward — constant whisking over medium heat, then a quick strain for that perfectly smooth consistency — so even first-timers can nail it. Spoon it over yogurt, swirl it into whipped cream, or use it as a filling for tarts and layer cakes; this curd is endlessly versatile and made entirely from ingredients you can trust.
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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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