This bright, tangy curd gets its pucker from fresh lemon juice and a generous amount of lemon zest, whisked over gentle heat until it turns glossy, thick, and smooth enough to coat the back of a spoon. A touch of vanilla rounds out the sharpness, and a quick pass through a fine-mesh strainer guarantees a silky, ultra-smooth texture with zero lumps or bits of zest. It sets up beautifully in the fridge, thickening further as it chills into a spreadable, spoonable curd perfect for topping fruit, swirling into a bowl of coconut yogurt, or eating straight off the spoon. The whole process comes together in one saucepan with just a whisk and a little patience — no fancy equipment required. It's a great one to keep on hand for a Paleo-friendly sweet treat whenever a lemon 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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