The Jar That Saved Dessert

I made this lemon curd when I wanted a bright topping but had no butter in the fridge. Lemon zest filled the kitchen as the mixture thickened on the stove. By afternoon, I had a cool little jar ready for cake, berries, or a spoon.

Why I Make It Again

This dairy-free lemon curd uses cornstarch for its thick, spreadable texture. It contains no eggs, so its finish is lighter and more translucent than traditional lemon curd. I love keeping it ready to brighten simple dairy-free dessert recipes.

What Goes Into the Jar

• 1 cup water, divided
• 3 tablespoons cornstarch
• 2/3 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1/8 teaspoon fine salt
• 2 tablespoons refined coconut oil

Stir It Until Glossy

1. Whisk the cornstarch with 1/4 cup cold water in a small bowl.
2. Add the remaining 3/4 cup water, sugar, lemon juice, zest, and salt to a saucepan.
3. Warm over medium heat, stirring until the sugar dissolves.
4. Whisk the cornstarch mixture again.
5. Pour it into the saucepan while whisking.
6. Cook, whisking constantly, until thick and bubbling.
7. Continue cooking for 1 minute.
8. Remove the saucepan from the heat.
9. Whisk in the coconut oil until smooth.
10. Transfer to a clean jar.
11. Cool, cover, and refrigerate until chilled.

Good Places for a Spoonful

• Spread on dairy-free lemon cake.
• Spoon over fresh strawberries.
• Swirl into unsweetened coconut yogurt.
• Add between cake layers.
• Serve beside almond-flour cookies.
• Spoon over a bowl of raspberries.
• Layer into a dairy-free trifle.
• Spread thinly on toast.
• Add to a bowl of chia pudding.
• Fold a little into coconut whipped cream.
• Fill small pastry shells just before serving.
• Serve alongside sliced peaches.

Pro Tips

• Mix the cornstarch with cold water before it reaches the saucepan. A smooth slurry is much easier to whisk in than dry starch, which can form stubborn lumps.
• Whisk the slurry again immediately before pouring it. Cornstarch settles quickly at the bottom of its bowl while the lemon mixture warms.
• Keep whisking as the curd turns from cloudy to glossy. Once it bubbles, give it the full minute of cooking so the starch thickens properly.
• Zest the lemons before juicing them. Take only the yellow peel; the white layer underneath can make a bright curd taste bitter.
• Use refined coconut oil for a gentler flavor. Unrefined coconut oil will add a more noticeable coconut note, which you may or may not want.
• Expect the curd to firm up further in the refrigerator. Stop cooking when it is thick and glossy rather than trying to make it stiff in the pan.

FAQs

Does this taste like traditional lemon curd?
It has the same tart, sweet lemon character, but the texture is different. Traditional curd gets its richness and opaque color from eggs and butter. This egg-free, dairy-free version is glossier and a little lighter on the tongue.

Can I use bottled lemon juice?
You can, but fresh juice gives this short ingredient list a brighter flavor. The taste of bottled juice varies, so you may need to adjust the sweetness. You will still need a fresh lemon if you want the zest.

Why did my curd turn lumpy?
The cornstarch may have been added dry, or the slurry may not have been whisked as it entered the hot liquid. If you catch lumps early, whisk vigorously while the mixture is warm. For a smoother finish, press the cooked curd through a fine-mesh sieve before chilling.

How should I store it?
Keep the cooled curd in a clean, covered jar in the refrigerator for up to 4 days. Use a clean spoon each time you serve some. If it thickens more than you like, stir the portion you need before spooning it onto dessert.

Can I freeze this lemon curd?
I prefer making a fresh batch rather than freezing it. Cornstarch-thickened mixtures can release liquid or turn uneven after thawing. Since the curd cooks quickly, a new jar is the best way to keep its smooth, glossy texture.

Dairy-Free Lemon Curd with Cornstarch

This dairy-free lemon curd is bright, tangy, sweet, and glossy, with a smooth, spreadable texture made with cornstarch instead of eggs or butter. Refined coconut oil adds a touch of richness, while fresh lemon juice and zest provide a refreshing citrus flavor. Keep a jar in the refrigerator to spoon over berries, spread on cake, or layer into your favorite dairy-free desserts.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Cooling and Chilling Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 1 jar

Course: Dessert, Spread

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Lemon Curd

• 1 cup water divided
• 3 tablespoons cornstarch
• 2/3 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon finely grated lemon zest from fresh lemons
• 1/8 teaspoon fine salt
• 2 tablespoons refined coconut oil

Equipment

• Saucepan
• Whisk
• Small Mixing Bowl
• Fine mesh sieve
• Clean Storage Jar

Method

 

1. Whisk the cornstarch with 1/4 cup (60 ml) cold water in a small bowl until completely smooth.
2. Add the remaining 3/4 cup (180 ml) water, granulated sugar, fresh lemon juice, lemon zest, and salt to a saucepan.
3. Warm the mixture over medium heat, stirring until the sugar dissolves.
4. Whisk the cornstarch slurry again immediately before using, as the starch can settle at the bottom of the bowl.
5. Slowly pour the slurry into the warm lemon mixture while whisking constantly to prevent lumps from forming.
6. Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble.
7. Once bubbling, cook for another 1 minute while whisking to ensure the cornstarch thickens properly.
8. Remove the saucepan from the heat. Add the refined coconut oil and whisk until fully incorporated and glossy.
9. For an extra-smooth finish, press the warm curd through a fine-mesh sieve to remove any lumps.
10. Transfer the curd to a clean jar. Allow it to cool, then cover and refrigerate until thoroughly chilled and set, about 2 hours.
11. Serve over fresh berries, spread on dairy-free cake, swirl into coconut yogurt, or use as a filling for desserts. Refrigerate leftovers in a covered jar for up to 4 days.

Notes

Use fresh lemon juice for the brightest flavor, and zest the lemons before juicing them. Avoid grating the white pith, which can taste bitter. Always mix cornstarch with cold water before adding it to the saucepan, and whisk continuously as the curd thickens. The mixture will firm up further as it chills, so remove it from the heat when it is thick and glossy rather than stiff. Refined coconut oil has a milder flavor than unrefined coconut oil. Store in a clean, covered jar in the refrigerator for up to 4 days and use a clean spoon each time. Cornstarch-thickened curd may become watery or uneven after freezing, so fresh preparation is recommended. Delicious serving ideas include strawberries, raspberries, dairy-free cakes, coconut yogurt, trifle, chia pudding, toast, and sliced peaches.

The Bright Spoonful at the End

I like how one jar can find its way into several desserts during the week. A spoonful makes plain berries feel dressed up and gives a slice of cake a fresh lemon finish. It is simple to cook, yet lovely to find waiting in the fridge. I rarely need a reason to open the jar again.

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