Sweet, tangy, creamy & luscious – lemon curd is delicious and this version of eggless lemon curd hits all the right notes! It’s like adding a ray of sunshine in your tart filling or topping a cheesecake or even spreading over toasts.
Traditionally lemon curd is made using eggs. When you are catering to dietary preferences or egg allergies and you don’t want to miss out on all the lemon desserts you might see on Instagram or Masterchef, this eggless lemon curd recipe is a saviour.
Butter adds a depth of flavour to the curd, and it’s important the butter is emulsified well with the mixture to get a smooth consistency. Preferably use an immersion blender or else whisk it really well.
Since the recipe doesn’t contain eggs, you might need to add a little yellow colour to get the hue you see in the traditional curd. You can skip it.
Make these quirky lemon meringue “chick” cupcakes or add them to your cheesecakes, or just eat it with a spoon! I made these no-bake strawberry lemonade cheesecake in a glass/jar and this recipe was the perfect fit.
Sweet, tangy, creamy & luscious – lemon curd is delicious and this version of eggless lemon curd hits all the right notes!
- 90 ml lemon juice - freshly squeezed
- 1 tbsp lemon zest
- 150 g caster sugar
- 2 tbsp cornflour
- 1 tbsp water
- 85 g condensed milk
- 100 g unsalted butter - room temperature
- 1 pinch salt
- 1 tiny droplet yellow food colour - optional
In a small bowl, dissolve the cornflour in water to make a slurry. Keep aside.
In a saucepan, add the lemon juice, lemon zest and sugar and mix well. Over low medium heat, cook the mixture for about a minute till the sugar dissolves.
Add the cornflour slurry gradually and cook for another 2-3 minutes till the mixture thickens. Keep stirring to avoid any lumps.
Switch off the heat and let the mixture cool down for about 5 minutes. Whisk in the condensed milk.
Strain the mixture into a separate bowl so that no lumps remain.
Add the butter little at a time and using a immersion blender (or whisk strongly) mix in the butter till it emulsifies till you reach a smooth homogenous consistency.
Cover the bowl with plastic wrap/cling such that it’s touching the top to avoid skin to form as it cools.
Refrigerate the curd for at least 1 hour before using. The curd will continue to thicken as it cools. The curd can be refrigerated for up to 10 days.