Xanthan Gum Free Cornstarch Lemon Curd
Bright, tangy, and silky smooth, this lemon curd delivers that classic sunshine-yellow spread without a drop of xanthan gum in sight. Cornstarch does all the thickening work here, coaxing the lemon juice and water into a glossy, spoonable curd that sets up beautifully in the fridge. The technique is straightforward — constant whisking over medium heat and a careful butter-in-pieces finish — but the result tastes genuinely luxurious. Fresh lemon juice and zest give it a bold citrus punch that anything from a jar simply can't match. Straining the finished curd through a fine-mesh sieve is a small extra step that pays off in that impossibly smooth texture. Spread it on scones, swirl it into yogurt, or use it as a tart filling — it holds its shape and its flavor without any gums or stabilizers you'd rather avoid.
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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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