Eggless Lemon Curd
Sweet, tangy, creamy & luscious – lemon curd is delicious and this version of eggless lemon curd hits all the right notes!
Ingredients
- 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
Instructions
- 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.