Turmeric Free Cornstarch Lemon Curd

Bright, tangy, and impossibly silky, this lemon curd hits every note you want — sharp citrus up front, a buttery richness that lingers, and a glossy finish that looks like it came from a fancy patisserie. Most store-bought curds and even some homemade recipes lean on egg yolks as the thickener, but this version uses cornstarch instead, which keeps things simple and completely free of any spice-based additives that can sneak into commercial products. The method is straightforward: whisk the dry ingredients together, cook the mixture until it turns translucent and thick, then finish with cold butter pieces for that luxurious, smooth texture. Straining the finished curd through a fine-mesh sieve gives it that ultra-clean, professional consistency — no stray zest bits, no lumps, just pure lemon velvet. Spread it on scones, swirl it into yogurt, layer it into a tart shell, or eat it straight off the spoon — it genuinely works everywhere. The fact that it sets up beautifully in the fridge with just a handful of pantry staples makes it one of those recipes you'll come back to again and again.

About Fig

Fig 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 →