Nitrate & Nitrite Free Cornstarch Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd is the kind of thing you'll want to spoon straight from the jar. It gets its gorgeous thick texture from cornstarch rather than a heavy egg-yolk base, which keeps the ingredient list clean and completely free from any cured or processed additions that can sneak nitrates and nitrites into your kitchen. Fresh lemon juice and zest do all the heavy lifting here, delivering a punch of citrus flavor that store-bought versions simply can't match. The technique is straightforward — constant whisking over medium heat transforms a cloudy, loose liquid into a glossy, translucent curd that coats the back of a spoon beautifully. Finishing with cold butter whisked in piece by piece gives it a lush, velvety richness without overcomplicating things. Strain it, chill it, and you've got a stunning spread ready for toast, tarts, yogurt, or anything else that could use a hit of sunshine.
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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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