Bright, tangy lemon juice and zest meet a silky cornstarch base in this glossy curd, whisked over gentle heat until it turns from cloudy to translucent and thick enough to coat the back of a spoon. That cornstarch is doing the real work here, giving the curd its luxe, spoonable texture without needing eggs to set it up. A fine-mesh strain guarantees a perfectly smooth finish, free of any zest bits or stray lumps, and pressing plastic wrap right onto the surface keeps it glassy and skin-free as it chills. The result is a punchy, sunshine-yellow spread that's just as good swirled into a bowl of fruit as it is spooned onto toast or folded into a tart shell. It's an easy make-ahead component to keep in the fridge, and a genuinely great option for a vegan kitchen.
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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.
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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