Eggless Lemon Curd
Sweet, tangy, creamy & luscious – lemon curd is delicious and this version of eggless lemon curd hits all the right notes!
eggless, lemon curd
- freshly squeezed
- room temperature
yellow food colour
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.
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