Sesame Free Cornstarch Lemon Curd
Bright, tangy, and silky-smooth, this lemon curd is the kind of thing you'll want to spoon onto everything — toast, scones, yogurt, or straight from the jar. It gets its luscious, glossy texture from cornstarch rather than the egg yolks used in traditional versions, which also makes it a surprisingly clean and allergy-friendly option. Store-bought curds can be a minefield of unexpected additives, but this one is built from a short, straightforward list of pantry staples you can trust. Fresh lemon juice and zest do all the heavy lifting on flavor, while the butter whisked in at the end gives it that rich, velvety finish. The straining step is worth every second — it leaves you with a perfectly smooth, professional-looking curd with zero lumps or stringy zest. Once it sets in the fridge, it holds a beautiful, spreadable consistency that feels far more impressive than the effort it actually takes to make.
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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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