{"id":32787,"date":"2024-04-27T12:43:28","date_gmt":"2024-04-27T07:13:28","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=32787"},"modified":"2024-09-01T12:11:40","modified_gmt":"2024-09-01T06:41:40","slug":"easy-eggless-lemon-curd-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-eggless-lemon-curd-recipe\/","title":{"rendered":"Easy Eggless Lemon Curd Recipe"},"content":{"rendered":"\n

Lemon curd is a one-pot, six-ingredient, 10-minute recipe.<\/strong> Sweet and tart, silky and creamy, you can spoon eggless lemon curd straight up from jar to mouth, but it\u2019s even better on toast, cakes, pastries, and more.<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

Lemond curd is easy<\/strong>. It barely takes any time or technique to make. And\u00a0don\u2019t\u00a0get me started on its uses. They are endless<\/strong>. Use it on toast, cookies, pop tarts<\/a>, as a lemon tart filling<\/a>, cakes,\u00a0scones, or\u00a0pavlova.<\/p>\n\n\n\n

FYI, it's not the dairy curd you\u2019re thinking about. It\u2019s a pudding-sauce-spread-like treat that is rich, buttery, and intensely lemony!<\/p>\n\n\n\n

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What is lemon curd?<\/strong><\/h2>\n\n\n\n

Lemon curd is a thick, creamy spread or filling made from lemon juice, sugar, butter, and\u00a0egg yolks. The dessert topping<\/strong> originated in England, where\u00a0it\u2019s\u00a0more commonly called lemon cheese.<\/p>\n\n\n\n

So, can it made without eggs<\/strong>? Yes, yes, it can. My lemon curd recipe is without eggs. It has a smooth texture and an intense, tangy, citrusy flavor thanks to lemon zest!<\/p>\n\n\n\n

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Why you'll love it?<\/strong><\/h2>\n\n\n\n

You won\u2019t believe how easy it is to make!<\/p>\n\n\n\n

It\u2019s 100 times better than store-bought lemon curd.<\/p>\n\n\n\n

Endless ways to use from bread to cookies.<\/p>\n\n\n\n

Ingredients<\/strong><\/h2>\n\n\n\n

Lemon juice:<\/strong> Use fresh. Not bottled for the absolute best flavor.<\/p>\n\n\n\n

Milk<\/strong>: You can use any kind of milk; I'm partial to whole milk, but plant-based options work great too if you want to make the lemon curd vegan!<\/p>\n\n\n\n

Sugar<\/strong>: I opted for regular granulated sugar, although caster sugar would be an equally excellent choice.<\/p>\n\n\n\n

Cornstarch<\/strong> acts as a stabilizer and thickener. It helps give the curd a smooth, creamy texture and prevents it from being too runny or thin.<\/p>\n\n\n\n

Butter<\/strong> gives the curd richness and silkiness. If you\u2019re using unsalted butter, unlike me, add a quarter teaspoon of salt to the recipe.<\/p>\n\n\n\n

Turmeric<\/strong> is only for color. It adds no flavor to the lemon curd. If you don\u2019t have it in your pantry and still want that pop of yellow? Use food color. Or omit it. Both turmeric and food color are completely, completely optional.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

How to make eggless lemon curd?<\/strong><\/h2>\n\n\n\n

Step 1<\/strong>: Zest a lemon. Remove the seeds, and then juice it.<\/p>\n\n\n\n

Step 2<\/strong>: In a small saucepan, mix sugar, cornstarch, lemon zest, and a pinch of turmeric (more on this later).<\/p>\n\n\n\n

\"sugar,<\/figure>\n\n\n\n

Step 3<\/strong>: Add milk and lemon juice, and on low heat, cook the mixture, stirring constantly.<\/p>\n\n\n\n

\"milk<\/figure>\n\n\n\n

Step 4:<\/strong> When the eggless lemon curd thickens, starts to bubble, and gains a custard-like consistency, take it off the heat.<\/p>\n\n\n\n

Step 5:<\/strong> Whisk in butter until melted.<\/p>\n\n\n\n

Step 6<\/strong>: Strain through a metal sieve, into a heat-proof bowl, to get a velvety, silky-smooth curd.<\/p>\n\n\n\n

\"Steps<\/figure>\n\n\n\n

Step 7<\/strong>: Cool the curd in the refrigerator and then transfer to a sterilized jar.<\/p>\n\n\n\n

Final step:<\/strong> Store in the fridge. Serve and savor!<\/p>\n\n\n\n

Pro tips<\/strong><\/h2>\n\n\n\n