Bright, tangy, and impossibly silky, this lemon curd delivers everything you want from the classic spread — without a single egg in sight. Traditional lemon curd relies heavily on egg yolks for its thick, glossy texture, but here cornstarch does the heavy lifting, creating that same luxurious consistency through careful stovetop cooking. Fresh lemon juice and zest bring bold citrus flavor, while butter whisked in off the heat gives the finished curd its rich, velvety finish. For anyone managing a low FODMAP diet, this recipe is a genuine win — every ingredient on the list is naturally low in fermentable carbohydrates, so there's no need to scrutinize labels or swap anything out. Spread it on toast, swirl it into yogurt, dollop it onto pancakes, or use it as a filling for cakes and tarts. It sets up beautifully in the fridge and keeps well in a sealed jar, making it easy to prep ahead and have on hand all week.
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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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