Seed Oil Free Cornstarch Lemon Curd

Bright, tangy, and silky smooth, this lemon curd hits every note you want — sharp citrus up front, a buttery richness that lingers, and a glossy texture that looks almost too pretty to spread. Most store-bought curds and even some homemade recipes sneak in vegetable or canola oil as a shortcut emulsifier, which is exactly what you're trying to avoid. This version keeps things clean by relying on real unsalted butter and cornstarch to build that luscious, spoonable consistency — no industrial oils anywhere in sight. The cornstarch does the heavy lifting as a thickener, creating a curd that sets up beautifully firm and sliceable once chilled, without any of the usual egg-yolk-only fussiness. Whisking the butter in piece by piece off the heat is the move that gives it that glossy, velvety finish you'd expect from a high-end patisserie. Strain it through a fine-mesh sieve, press on the plastic wrap, and let the fridge do the rest — you'll have a jar of sunshine-yellow curd ready to dollop on scones, swirl into yogurt, or spoon directly from the jar when no one is watching.

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