Pescatarian 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 before it even makes it to whatever you planned to put it on. What makes this version stand out is the use of cornstarch as the thickener — no eggs required — which means you get that gorgeous, glossy set without any of the fussiness of tempering yolks or worrying about scrambled bits. Fresh lemon juice and zest do all the heavy lifting here, giving the curd a punchy citrus flavor that bottled juice simply can't match. The butter gets whisked in off the heat, piece by piece, creating a luxuriously smooth texture that feels far more indulgent than the short ingredient list suggests. Straining the finished curd through a fine-mesh sieve is the small extra step that takes it from homemade to genuinely professional. Spread it on toast, swirl it into yogurt, layer it into a tart, or dollop it over pancakes — it's endlessly versatile and keeps beautifully in the fridge once set.
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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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