Pregnancy Friendly 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. What makes it especially smart for pregnancy is what it leaves out — there are no raw or undercooked eggs in the recipe at all. Traditional lemon curd relies on egg yolks for thickening, which can be a concern during pregnancy, but here cornstarch does all that work instead, giving you the same luscious, spoonable texture without any of the worry. Fresh lemon juice and zest bring serious brightness, while butter whisked in off the heat adds that rich, glossy finish you expect from a proper curd. The straining step at the end ensures a perfectly smooth result — no lumps, no stray zest bits, just clean citrus flavor in every bite. Spread it on toast, swirl it into yogurt, dollop it on pancakes, or eat it by the spoonful — honestly, no judgment here.
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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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