Print Options:

Sweet and tangy eggless lemon curd

Yields1 Serving

Ingredients
 75 g Salted butter
 75 g Sugar
 150 ml Lemon juice
 2 Lemon zest(of 2 lemons)
 1 ½ tbsp Cornflour
 2 tbsp Water
 75 g Condensed milk
Method
1

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.

2

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.

3

Take it off the heat and stir the condensed milk in.

4

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.

Nutrition Facts

0 servings

Serving size