Rice Free Cornstarch Lemon Curd
Bright, tangy, and silky-smooth, this lemon curd delivers that classic sunshine-yellow spread without a single grain of rice or rice-derived ingredient in sight. Cornstarch steps in as the thickener here, doing a brilliant job of building that glossy, spoonable texture you want from a proper curd. Fresh lemon juice and zest give it a bold citrus punch, while butter whisked in off the heat adds richness and a luxurious finish. The technique is straightforward — constant whisking over medium heat, then a final strain through a fine-mesh sieve for an impossibly smooth result. It sets up beautifully in the fridge and works on everything from toast and scones to tart shells and yogurt parfaits. Many store-bought curds and dessert fillings rely on thickeners that can be tricky to verify, so making your own means you know exactly what went into the jar.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!