Recipe
Eggless Lemon Curd Recipe
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Jo_jo_ba / All my dishes 6 months, 2 weeks 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
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 Jo_jo_ba |
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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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jo_jo_ba 6 months, 2 weeks 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 6 months, 2 weeks ago said:
This is very good! And quick!
marriage 6 months, 2 weeks ago said:
I will be giving this one a try right away. Great post. Thank you.
grandmommy 6 months, 2 weeks 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 6 months, 2 weeks ago said:
Nice easy egg-alternative addition!
lohashim 6 months, 2 weeks ago said:
Great post i will try it very soon.Thanks
jennywren 6 months, 2 weeks ago said:
Sounds easy and good.Thanks.
livewell 6 months, 2 weeks ago said:
Excellent recipe. Thanks!
candle_chimp_mania 3 months ago said:
What is the shelf life for this? I.e: how long will it last before it spoils? Thanks
jo_jo_ba 3 months ago said:
About a month, in a lidded container.
annieamie 1 month, 1 week ago said:
Thanks, Jojoba! I'll be using this recipe often!