Easy Eggless Lemon Curd Recipe
Lemon curd is a one-pot, six-ingredient, 10-minute recipe. Sweet and tart, silky and creamy, you can spoon eggless lemon straight up from jar to mouth, but it’s even better on toast, cakes, pastries, and more!
Servings: 24 Servings
Calories: 35kcal
Ingredients
- 1 cup Milk I used whole milk
- 1/2 cup Granulated sugar
- 1/2 cup Lemon juice, from 5 lemons
- 2 tbsp Cornstarch
- 1 tbsp Lemon zest
- 1/8 tsp Turmeric, for color Optional
- 2 tbsp Butter I used salted butter
Instructions
- In a small saucepan, combine sugar, cornstarch, turmeric, and lemon zest.
- Add milk and lemon juice. Mix well.
- Cook on low heat, whisking continuously until the mixture is thick and bubbly and coats the back of a spoon.
- Take it off the heat and whisk in the butter.
- Strain through a sieve into a heat-proof bowl, to get a silky smooth lemon curd.
- Cover with plastic wrap on the surface of the curd to prevent skin from forming.
- Refrigerate until cold, then remove the plastic wrap. The curd will thicken as it cools.
- Transfer to an air-tight container or jar. Keep refrigerated for up to 2 weeks. Enjoy!
Nutrition
Serving: 14g | Calories: 35kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 12mg | Potassium: 22mg | Fiber: 0.04g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.02mg