Recipe

Eggless Lemon Curd Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 5 months ago The basic ingredients for this delicious spread are usually beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth mixture. The cornstarch forms the thickening actio... More Prep:5m Cook:15m Servings:8	Jo_jo_ba
	tart sour sweet citrus lemon creamy thick rich vegan eggfree dairyfree fatfree easy cheap lemons

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Ingredients

1/4 c. cold water

1/2 c. sugar

3 Tbs. cornstarch

1/4 c. fresh lemon juice

2 tsp. finely grated lemon zest

Pinch of salt

Directions

In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.

Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.

Reduce heat to low and cook for another minute, stirring constantly.

Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

Allow to cool and thicken at room temperature.

Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

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Comments

jo_jo_ba 1 year, 5 months ago said:
Amount Per Serving
Calories: 78.8
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.8 mg
Total Carbs: 20.0 g
Dietary Fiber: 0.1 g
Protein: 0.0 g

rosemaryblue 1 year, 5 months ago said:
This is very good! And quick!

marriage 1 year, 5 months ago said:
I will be giving this one a try right away. Great post. Thank you.

grandmommy 1 year, 5 months ago said:
This is so much quicker than the one I do. I will have try it. I use lemon curd in an almond short bread crust. Maybe I'll post it later.

divaliscious 1 year, 5 months ago said:
Nice easy egg-alternative addition!

lohashim 1 year, 5 months ago said:
Great post i will try it very soon.Thanks

jennywren 1 year, 4 months ago said:
Sounds easy and good.Thanks.

livewell 1 year, 4 months ago said:
Excellent recipe. Thanks!

candle_chimp_mania 1 year, 1 month ago said:
What is the shelf life for this? I.e: how long will it last before it spoils? Thanks

jo_jo_ba 1 year, 1 month ago said:
About a month, in a lidded container.

annieamie 11 months, 4 weeks ago said:
Thanks, Jojoba! I'll be using this recipe often!

mythreesons 1 week, 1 day ago said:
I made this recipe twice, and found it to be too runny.

jo_jo_ba 1 week, 1 day ago said:
Try adding a bit more cornstarch to the slurry, or add a tablespoon of tapioca FLOUR to the cornstarch. Also don't overcook it as the starches lose gelling power

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