Vegetarian Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd is the kind of thing you'll want to spoon straight from the jar. What makes this version clever is the use of cornstarch as the thickener — no egg yolks required, which means it's completely egg-free while still delivering that glossy, spoonable texture you'd expect from a classic curd. Fresh lemon juice and zest do the heavy lifting on flavor, giving you a sharp citrus punch that's balanced by butter and just enough sugar to round out the edges. The stovetop process is straightforward: constant whisking and a watchful eye are all it takes to go from a thin, cloudy liquid to a curd that coats the back of a spoon beautifully. Straining it through a fine-mesh sieve at the end gives the finished product an ultra-smooth, professional finish. Spread it on scones, swirl it into yogurt, layer it in a tart shell, or just keep a jar in the fridge for whenever the craving hits — it's endlessly versatile.
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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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