Tree Nut Free Cornstarch Lemon Curd
Bright, tangy, and impossibly silky, this lemon curd delivers serious sunshine in a jar using nothing more than pantry staples and fresh citrus. Instead of egg yolks — the traditional thickener — this recipe relies on cornstarch to achieve that luscious, spoonable consistency, which also makes it a naturally egg-free and dairy-light option beyond just being safe from tree nuts. Store-bought curds can be a gamble with shared production lines and ambiguous labeling, so making your own means you know exactly what went into it. The technique is straightforward: whisk, cook until translucent and thick, then finish with cold butter pieces for a glossy, rich result that tastes far more indulgent than the ingredient list suggests. Fresh lemon juice and zest do all the heavy lifting on flavor, giving you that sharp, fragrant punch that bottled juice simply can't match. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or eat it straight off the spoon — 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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