This bright, sunny curd gets its silky texture entirely from a whisked mixture of cornstarch, sugar, and water brought to a gentle simmer — no eggs required for that glossy, spoon-coating set. Fresh lemon juice and zest do the heavy lifting on flavor, giving you that sharp, tangy punch balanced against just enough sweetness. A quick pass through a fine-mesh strainer leaves the texture ultra-smooth, while pressing plastic wrap right onto the surface keeps it glossy and skin-free as it chills. It sets up thick and spreadable, perfect for swirling into yogurt, layering in a tart shell, or spooning straight onto warm toast. This one's a genuinely solid pick for a dairy free kitchen, delivering all that classic lemon curd brightness without any fuss.
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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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