Take lemon juice, lemon zest and sugar in a saucepan. Turn the heat on medium.
Bring it to a boil and simmer for 3-4 minutes.
Meantime, mix cornstarch and water in a small bowl and make a lump-free batter.
Add that to simmering lemon-sugar mixture and mix using a whisk. Within a minute or two it will thicken and becomes a thick paste.
Now add chopped butter and keep whisking until butter is melted and everything is incorporated well.
Remove it from the stove. Add condensed milk and mix.
If needed you can add yellow food color and mix.
Let it cool down completely and then store it in an airtight container.
Whisk constantly to avoid lumps in the curd.
Keep the heat medium to low.
Don’t go away after adding corn scratch slurry as it thickens within a minute.
If yours has lumps in it then strain it through a fine-mesh sieve.
Storage: It stays good for 10 days in the refrigerator and up to 3 months in the freezer. Store in an airtight container.
Serving Ideas: Spread it on a toast, English muffins, scones, biscuits, croissants. Add as a topping for eggless pancakes and eggless waffles when topped with fresh berries. Use as a filling for cakes and cupcakes. Combined lemon curd and whipped cream to make a light, delicious lemon mousse. Spoon it over your ice cream, cottage cheese, yogurt. Spread it over the crepes and fill with berries and fold.