Bright lemon juice and zest give this curd its bold citrus punch, while a slow simmer on the stove turns it silky and thick without ever needing eggs to set up. Sugar and cornstarch work together to build that glossy, spoon-coating texture, and straining the mixture before it chills ensures every jar comes out perfectly smooth. Once it's set cold in the fridge, you get a bright, tangy spread that's ready to swirl into breakfast bowls, spoon over fresh fruit, or dollop onto a simple cake. The whole process comes together in one saucepan with minimal fuss, so there's no special equipment standing between you and a jar of homemade lemon curd. It's a great way to satisfy a citrus craving while keeping things firmly in Paleo territory.
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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.
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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