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Eggless Lemon Curd Recipe

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3.9 from 5 reviews

This Eggless Lemon Curd is a silky smooth, vibrant spread made without eggs, perfect for those seeking a dairy-free or egg-free alternative. Combining fresh lemon juice and zest with a custard-like texture achieved through cornstarch thickening, it offers a bright, tangy flavor that's ideal for spreading on toast, filling pastries, or adding a citrusy twist to desserts.

Ingredients

Ingredients

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 cup milk of choice
  • 1/2 cup fresh lemon juice (from about 4-5 lemons)
  • 1 tablespoon lemon zest (from about 1 lemon)
  • Pinch of turmeric (optional, for color)
  • 2 tablespoons unsalted butter or vegan baking stick

Instructions

  1. Prepare Lemon Zest: Wash the lemons thoroughly. Take one lemon and zest the entire peel to yield about 1 tablespoon of zest. Set this aside for later use.
  2. Extract Lemon Juice: Juice 4-5 lemons to obtain 1/2 cup of fresh lemon juice. Remove any seeds from the juice to ensure smoothness.
  3. Mix Dry Ingredients: In a small saucepan, combine granulated sugar, cornstarch, salt, and a pinch of turmeric if using. The turmeric enhances the yellow color but is optional.
  4. Add Wet Ingredients and Whisk: Pour in the milk of choice, fresh lemon juice, and the lemon zest into the dry mixture. Whisk everything together thoroughly until smooth.
  5. Cook the Mixture: Place the saucepan over medium-low heat. Continuously whisk the mixture as it heats until it begins to bubble and thickens to a pudding-like consistency that will coat the back of a spoon, which should take several minutes.
  6. Incorporate Butter: Remove the saucepan from the heat. Whisk in the unsalted butter or vegan baking stick until melted and fully incorporated, creating a rich texture.
  7. Strain the Curd: Place a mesh colander over a heatproof bowl and pour the lemon curd through it to strain out any lumps or zest pieces for a silky smooth finish.
  8. Cool and Store: Let the strained curd cool on the countertop for a few minutes. Cover it with plastic wrap and refrigerate to further thicken before serving.
  9. Serving Tip: If a thinner consistency is desired, scoop some curd into a heat-safe bowl and microwave briefly for a few seconds before using.
  10. Enjoy: Use your eggless lemon curd as a spread, filling, or topping for a variety of desserts and enjoy its bright, tangy flavor.

Notes

  • Turmeric is optional and only used to enhance the yellow color without affecting the flavor.
  • Use any milk of your choice, including dairy or plant-based alternatives, for a dairy-free or vegan variation.
  • Ensure constant whisking during cooking to prevent lumps and scorching.
  • Sieve the lemon curd to improve texture by removing zest pieces and clumps.
  • Store the curd refrigerated and consume within a week for best freshness.
  • If making vegan, substitute butter with a vegan baking stick or margarine.
  • Microwaving a portion briefly will loosen the texture if it becomes too firm after refrigeration.

Find it online: https://simpleplatter.com/eggless-lemon-curd-recipe/