This bright, tangy curd gets its silky texture from a cornstarch-thickened base of fresh lemon juice and sugar, whisked over gentle heat until it turns glossy and thick enough to coat the back of a spoon. Fresh lemon zest and a touch of vanilla add depth and fragrance, while a fine-mesh strain guarantees a perfectly smooth, lump-free finish every time. It sets up into that classic spreadable, spoonable consistency once chilled — ideal for swirling into tarts, layering in parfaits, or eating straight from the jar. No eggs are involved in the cooking process here, since the thickening power comes entirely from the sugar-cornstarch mixture rather than yolks. That makes this an easy, reliable curd to keep in a vegan kitchen, ready whenever a citrus 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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