Peanut Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, 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 egg yolks, which means the whole process happens right on the stovetop with no double boiler, no tempering, and no stress. Fresh lemon juice and zest give it a punchy citrus flavor that store-bought versions simply can't match, and whisking in cold butter piece by piece at the end gives it that luxurious, glossy finish. The ingredient list is refreshingly short — sugar, cornstarch, butter, salt, water, and lemons — so there's no hunting for specialty items or worrying about hidden allergens sneaking in from a complicated pantry. It sets up beautifully in the fridge and works as a tart filling, a cake layer, a topping for scones, or honestly just a reason to grab a spoon. If you've never made curd from scratch before, this recipe is the one that will make you wonder why you ever bought it pre-made.
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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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