Eggless lemon curd | How to make Eggless lemon curd

By Flours Frostings  |  4th Mar 2018  |  
5 from 1 review Rate It!
  • Eggless lemon curd, How to make Eggless lemon curd
Eggless lemon curdby Flours Frostings
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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!

Eggless lemon curd

Ingredients to make Eggless lemon curd

  • 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

How to make Eggless lemon curd

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

My Tip:

This can be refrigerated for about 10 days. If you want , you can strain the curd when you get it off the heat (before mixing in the condensed milk) . This lemon curd is full of flavour. Increase the sugar by 1/4 cup if you want a sweeter curd. Or adjust the amount of lemon juice and zest. You can use oranges or any other citrus fruit instead.

Reviews for Eggless lemon curd (1)

Sonal Sardesai9 months ago

Super one !