Eggless Lemon Curd
From jo_jo_ba 17 years ago
- 15 minutes to make
- Serves 8
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 action here, without the cholesterol and fat! Read more Yield: About 1 cup, 2 tbsp per serving. See less
Ingredients
- 1/4 c. cold water shopping list
- 1/2 c. sugar shopping list
- 3 Tbs. cornstarch shopping list
- 1/4 c. fresh lemon juice shopping list
- 2 tsp. finely grated lemon zest shopping list
- Pinch of salt shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Excellent recipe. Thanks!
livewell
in Randleman loved it
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Thanks, Jojoba! I'll be using this recipe often!
annieamie
in Los Angeles loved it
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Delicious! I made this and folded it into a whipped cream and then served it with a lavender pound cake. SO good! And super easy! Thank you!
markeverett
in Riverside loved it
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