Phew!!! I finally found the perfect eggless lemon curd recipe. Yes it tangy, sweet, thick and luscious and to top it all it is EGGLESS. Can you believe it? I couldn't when i tasted it for the first time. It is a beautiful sauce which can be used as a filling for cakes, in lemon tarts or as a sauce to be had with cakes and cookies. It is just perfect with the right amount of sweetness and tartness coming though the lemon juice. It easy peasy and ready in 10 minutes. Yayiii!!
Place the butter, sugar, lemon juice and lemon zest in a small saucepan on medium heat and bring to a gentle simmer. Stir to mix.
Let the mix simmer for 1 minute.
Mix the cornflour and water to a smooth paste, and very slowly add this into the lemon and sugar mix, stirring constantly, until the mixture has thickened.
Take it off the heat and stir the condensed milk in.
Transfer to a sterilised jar, bring to room temperature, then store in the fridge for up to a week.
Your yummy lemon curd is ready.
Ingredients
Directions
Place the butter, sugar, lemon juice and lemon zest in a small saucepan on medium heat and bring to a gentle simmer. Stir to mix.
Let the mix simmer for 1 minute.
Mix the cornflour and water to a smooth paste, and very slowly add this into the lemon and sugar mix, stirring constantly, until the mixture has thickened.
Take it off the heat and stir the condensed milk in.
Transfer to a sterilised jar, bring to room temperature, then store in the fridge for up to a week.
Your yummy lemon curd is ready.