Bright, tangy lemon curd gets its silky body from cornstarch instead of egg yolks, so it thickens up glossy and smooth without ever touching a whisked egg. Fresh lemon juice and zest give it that pucker-forward citrus punch, while butter whisked in off the heat rounds out the edges into something rich and spoonable. The whole thing comes together in one saucepan, straining out just the zest for a curd so clean and translucent it practically glows in the jar. Once chilled, it sets into a thick, spreadable consistency that's perfect for swirling into yogurt, layering into tarts, or eating straight off the spoon. It's a solid pick for anyone avoiding eggs but still chasing that classic lemon curd tang and shine.
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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 remaining.
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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