Mushroom Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spread on absolutely everything — toast, scones, tart shells, or eaten straight from the spoon. Instead of relying on egg yolks as a thickener (which can make some versions fussy and prone to curdling), this recipe uses cornstarch to achieve that gorgeous, glossy consistency. The result is a clean, vibrant curd that lets the fresh lemon juice and zest truly shine without any competing flavors. For anyone navigating a mushroom-free lifestyle, this is naturally a worry-free recipe — every single ingredient is straightforward and easy to verify. The technique is simple but satisfying: constant whisking over medium heat transforms a thin, cloudy liquid into a thick, translucent curd that coats the back of a spoon beautifully. Finishing with cold butter whisked in piece by piece gives it a luxurious, velvety texture that feels far more impressive than the effort involved. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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