Name: Eggless lemon curd recipe by Flours Frostings at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 teaspoons lemon or lime zest , from 1 or 2 limes /lemons (I have used Indian lemon or nimbu); 1/2 cup sweetened condensed milk; 150 grams or 3/4 cups granulated sugar; 180 ml or 3/4 cups lemon juice (5-6 lemons); 112 grams or 1/2 cups unsalted butter; 2 tablespoons corn flour; 2 tablespoons water

ABOUT Eggless lemon curd RECIPE

Lemon (or lime curd) is a great versatile filling for cakes , tarts , bars etc and is lovely on top of pancakes and crepes . This eggless version (adapted from Elizabeth Faulkner) has condensed milk instead of eggs or yolks. It is sweet and tart, lemony , buttery and luscious. You will want to eat it by the spoonful!

Ingredients Serving: 4

2 teaspoons lemon or lime zest , from 1 or 2 limes /lemons (I have used Indian lemon or nimbu)
1/2 cup sweetened condensed milk
150 grams or 3/4 cups granulated sugar
180 ml or 3/4 cups lemon juice (5-6 lemons)
112 grams or 1/2 cups unsalted butter
2 tablespoons corn flour
2 tablespoons water

Instructions

Dissolve the corn flour into the water. Keep aside.
Rub the lemon zest with 1 teaspoon sugar for a few minutes until it becomes paste like.
Heat together this zest sugar mixture, sugar , juice and butter in a saucepan. Bring to a boil and boil while stirring for 4-5 minutes.
Mix in the dissolved cornflour and simmer for 3-4 minutes. It will thicken.
Take off heat , pour into a bowl and stir in condensed milk.
Cover with cling wrap touching the surface of the curd , cool for 15 minutes and then chill for 2 hours or longer.

Similar Recipes