I use Lemon Curd...it doesn't use either flour or cornstarch
5egg yolks
1cup sugar
4lemons, zested and juiced
1stick butter, cut into pats and chilled
Directions
Addenough water to a medium saucepan to come about 1-inch up the side.Bring to a simmer over medium-high heat. Meanwhile, combine egg yolksand sugar in a medium size metal bowl and whisk until smooth, about 1minute. Measure citrus juice and if needed, add enough cold water toreach 1/3 cup. Add juice and zest to egg mixture and whisk smooth.Once water reaches a simmer, reduce heat to low and place bowl on topof saucepan. (Bowl should be large enough to fit on top of saucepanwithout touching the water.) Whisk until thickened, approximately 8minutes, or until mixture is light yellow and coats the back of aspoon. Remove promptly from heat and stir in butter a piece at atime, allowing each addition to melt before adding the next. Removeto a clean container and cover by laying a layer of plastic wrapdirectly on the surface of the curd. Refrigerate for up to 2 weeks.