Seeds Free Cornstarch Lemon Curd

Total time1 hr 25 min

Prep time10 min

Cook time15 min

4.7

(27)

Bright, tangy, and impossibly silky, this lemon curd delivers that classic sunshine-yellow spread without a single seed in sight. Traditional lemon curd recipes often call for egg yolks as the thickener, but this version leans on cornstarch instead — and the result is a glossy, spoonable curd that sets up beautifully with a clean, pure citrus flavor. Fresh lemon juice and zest do all the heavy lifting here, so every bite tastes genuinely vibrant rather than flat or artificial. The technique is straightforward: whisk, cook, and finish with cold butter for that luxurious, velvety texture you'd expect from a far more complicated recipe. Straining the finished curd gives it that smooth, professional finish that looks stunning spooned over yogurt, swirled into pastry, or simply spread on toast. It keeps well in the fridge, so you can make a batch ahead and have something special ready to go all week long.

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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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