Today, for {taste this} I wanted to share an amazing recipe for easy eggless lemon curd!
... it is really just SO good!! Tangy and tart and velvety smooth ... pale yellow and lusciously lemon! And you'll need it for an upcoming recipe this week, so make a quick batch and hide it in your fridge ;)
Easy Eggless Lemon Curd
Original recipe found here
Yield: about 1/2 cup
1/2 cup granulated sugar
1/4 cup cold water
3 tablespoons cornstarch
1/4 cup fresh lemon juice (I used about 1 1/2 lemons)
2 teaspoons of lemon zest*
*Tip: zest your lemons, then juice them. Spoken from experience, ha ha. I had 1 1/2 mangled lemons on the counter and a poor little naked lemon in my fridge.
In a saucepan, mix together the sugar, water and cornstarch. Bring it to a boil on low-medium heat and whisk constantly. This mixture needs to get fairly thick - almost like a thick pudding consistency. When the mixture thickens, reduce your heat to low and stir/whisk for another minute. Remove the mixture from the heat, place in a non-metallic bowl and add lemon juice and zest. Allow your lemon curd to cool and thicken at room temperature. Then, store in your fridge for up to a few days.
(Just FYI, when I went to use my lemon curd, it hadn't quite set up all the way. I put it back in my saucepan, brought it to a quick boil and it thickened right up.)
You can spread this on toast or an English muffin, top a fresh blueberry muffin or make lemon bars. Or just sneak it by the spoonful ...
This project or recipe was shared at the blogs on my Link page!
Oh I love lemon curd! I have a friend in England who first introduced me to it in a recipe she called "Bread and Butter Pudding", which was very similar to our bread pudding, but used lemon curd and golden raisens. It's delicious. Never made my own, but I might now!
ReplyDeleteooohhhh, this looks yummy, I'm anxious to see what you are planning to make with it! (besides eating it by the spoonful, which is exactly what I would do with it!)
ReplyDeleteMmmmm. Now I need some scones!
ReplyDeleteI love this idea and may well try it! Thanks for sharing!
ReplyDeleteThanks. I am allergic to eggs and I never considered an eggless version, only that I couldn't eat it.
ReplyDeleteMy mom used to make this, and I LOVE it! Now, if I can just get hold of some lemons.:)
ReplyDeleteOoo. Thanks for the recipe. My MIL made lemon crepes once using lemon curd and it was delicious. I am going to have to try your recipe.
ReplyDeletehttp://www.myownlittlecornerblog.com/
oh my. gosh. I see some delicious cupcakes in my future with lemon curd in the middle. I'm a new linky stalker... er follower :)
ReplyDeleteOh yum! I make lemon meringue cupcakes with lemon curd in them, but always worry about the curd going off because the meringue tops mean the cupcakes can't go in the fridge. This is the perfect solution!! Thank you :)
ReplyDeleteI fell in love with lemon curd when I tried it last summer. That stuff was straight from the jar so I bet I'd love this stuff. Great egg-free recipe - pinned!
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that sounds great, I hated making it the other way.
ReplyDeleteWow! That sounds delicious! I have never had it, so I definitely need to try it! Thanks so much for sharing this as well at Thursday's Temptation.
ReplyDeleteJill
I LOVE lemon!!! Thank you for sharing this!!
ReplyDeleteYou had me at eggless I'd love it if you stopped by my April Link Party to share this. http://acraftycook.blogspot.com/2012/04/1-month-of-fun-april-link-party-and.html
ReplyDeleteI LOVE lemon flavored goodies and this looks amazing! So glad that you shared it this week!
ReplyDeleteTake care,
Trisha
I'm not sure that this would last very long in my house. Oh YUM! And best of all, if you use proper cornstarch, it's totally useable by those that are gluten and dairy intolerant! :) Well done!
ReplyDeleteI love lemon, this sounds like a tasty spread.
ReplyDeleteI love lemon curd. Definitely will have to try this!
ReplyDeleteDe-licious! Gotta try it out!
ReplyDeleteDefinitely going to try this today!
ReplyDeleteOh I want to try this!!! Thanks for sharing! xoxo- Rachel
ReplyDeleteOoooo! I've made lemon curd with egg yolks, and I've made it with whole eggs, but I've never made it eggless. Definitely going to give this one a try. Lovely blog!!
ReplyDelete:)
ButterYum
This is pretty much making me drool. I have a little blog, I am going to share this with my FB fans if that is ok?
ReplyDeleteOh this looks yummy! Your lemon series is awesome!
ReplyDeleteThis look super good! Thanks for sharing it and the cupcakes at Sweet & Simple Sunday!! Hope to see you back next week!
ReplyDeletei am not sure what i did wrong, but mine is runny. its not quite thick. I am not very sure what you meant by boiling it till its thick like a pudding. I boiled it for quite a long time but it never got as thick. is it possible for you to do a video?
ReplyDeleteThanks!
I am anxious to try this because I love lemon stuff but a lot of lemon curds taste "eggy" like scrambled eggs with lemon and I just don't like that at all.
ReplyDeleteAs for people having a bit of trouble getting it thick, well all thickeners must come to a boil to reach their best thickening but you cannot boil cornstarch for long periods of time. If you have a problem with it being thick, then make a slurry of equal parts cornstarch and water and over medium heat add a teaspoon at atime till you reach the thickness you want.
That sounds easy enough that even I could perhaps make that.... :)
ReplyDeleteTHANKS MUCH!! :)
hugs x
Crystelle
Crystelle Boutique