Eggless Lemon Curd
This lemon curd recipe is utter perfection. Like liquid gold it’s creamy, tangy, sweet...and the best part...egg free, in addition to gluten free and nut free of course. It could be vegan as well by using a non dairy milk of choice and vegan baking sticks.
Servings: 24 Servings
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 cup milk of choice
- ½ cup fresh lemon juice from about 4-5 lemons
- 1 tablespoon lemon zest
- Pinch of turmeric
- 2 tablespoons unsalted butter or vegan baking stick
Wash the lemons. Take one and zest the entire thing. That should give you about 1 tablespoon of zest. Set aside.
Juice 4-5 lemons until you have ½ cup of fresh squeezed lemon juice. Make sure to take the seeds out.
In a small saucepan, mix the granulated sugar, cornstarch, salt and turmeric.
The turmeric is just for more of a yellow color so you can leave it out if you wish.
Add in the milk, lemon juice and lemon zest. Mix everything together with a small whisk.
Place the saucepan on medium low heat and whisk constantly until the mixture starts to bubble and thicken like a pudding consistency. It should coat the back of a spoon.
Remove the pan from the heat and whisk in the butter or vegan baking stick until it has melted.
Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it. It will now be silky smooth.
Let cool on the counter for a few min. Cover with plastic wrap and place in the fridge. It will thicken more.
If you want it thinner, just scoop some out into another heat safe bowl and microwave for a few seconds before using. Enjoy!
Calories: 34kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 6mg | Potassium: 21mg | Fiber: 1g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg