Mustard 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. Most classic lemon curd recipes rely on egg yolks for thickening, but this version uses cornstarch instead, which keeps the ingredient list short and the process surprisingly straightforward. The result is a glossy, spoonable curd with real depth of flavor from both fresh lemon juice and zest — no shortcuts, no extracts. Store-bought curds and condiments can be a minefield when you're avoiding mustard, since it hides in unexpected places, but making your own from scratch means you know exactly what went in. Whisking the butter in piece by piece off the heat gives the finished curd that luxurious, velvety texture you'd expect from something far more complicated. Strain it into a jar, let it chill, and you've got a versatile spread that works beautifully on toast, stirred into yogurt, or dolloped onto a tart shell.
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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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