Bright, tangy, and silky smooth, this lemon curd delivers everything you love about the classic spread — without a single egg in sight. That matters a lot when you're managing a nickel allergy, since eggs are a notable source of dietary nickel and can quietly derail an otherwise careful eating plan. Here, cornstarch steps in as the thickening agent, working alongside fresh lemon juice and butter to build that glossy, spoonable texture you'd expect from a traditional curd. The result is genuinely luxurious — tart from real lemon juice and zest, rich from slowly whisked-in butter, and clean-tasting all the way through. Straining the finished curd gives it an ultra-smooth consistency that looks and feels like something from a fancy patisserie. Spread it on toast, swirl it into yogurt, or spoon it straight from the jar — it sets up beautifully after a short chill and keeps well in the fridge for whenever the craving hits.
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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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