Bright, tangy, and impossibly silky, this lemon curd is the kind of condiment that makes everything it touches taste more special. It skips eggs entirely, relying instead on cornstarch to build that luscious, spoonable texture — and it genuinely delivers. Fresh lemon juice and zest do all the heavy lifting on flavor, while butter whisked in off the heat gives the finished curd a glossy, rich finish that feels far more indulgent than the ingredient list suggests. Since the whole recipe is built around citrus, sugar, cornstarch, and butter, there's nothing here that would raise a flag for anyone avoiding rye or other grains — just clean, simple pantry staples. Straining the curd at the end is a small step that makes a big difference, leaving you with something perfectly smooth and ready to spread, swirl, or spoon straight from the jar. Slather it on toast, dollop it onto yogurt, or use it as a filling — once you have a jar of this in the fridge, you'll find excuses to use it on everything.
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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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