Generally fruit curd is made with fruit juice, zest , egg yolks and sugar. Every time I make a dish with egg , the most commonly asked question is how do I replace egg without losing the texture and taste so here comes the Lemon curd in eggless format

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In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts.

Homemade Lemon Curd is so easy to prepare, luscious, tangy and bolder in taste.

**Note: Lemons in India are more tarty and tangier than Europe or US so adjust the quantity of lemon juice or increase the quantity of sugar. I have omitted salt, you can add 1/8 teaspoon salt to the dish

Preparation time: 5 mins Cooking time: 10 mins Total time: 15 mins

Servings: 1-1.5 cups

Ingredients

  • 1/3 cup -1/2 cup lime juice
  • 3/4 cup granulated sugar
  • 1-2 teaspoon Lemon zest
  • 100 ml condensed milk’
  • 110 g soft unsalted butter
  • 2 tbsp corn flour
  • 2 tbsp water
  • 1-2 drops of lemon yellow color – optional

Steps to prepare

  • Mix corn flour and water in a bowl and keep it aside
  • Add lemon juice to the pan. Since my lime juice was quite tart, I used 1/3 cup, you can use 1/2 cup
  • Add Sugar to the pan. Depending on the tart level of the lemon , you can adjust the sugar
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  • Now add lemon zest , I have added 1 teaspoon , you can add upto 2 teaspoon
  • Now stir well over low medium heat until sugar dissolves
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  • Add corn flour slurry to the pan and mix well
  • Bring the mixture to boil
  • Add butter to the pan and mix well
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  • Keep cooking the mixture until it turn glossy and starts thickening
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  • Remove the pan from the heat
  • Add condensed milk and mix well
  • Add 1-2 drops of lemon yellow color and mix well. This is optional step. The market based lemon curd has yellow color so you can add food color to the curd
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  • Pour the curd in in sterilized air tight container, wrap top with cling wrap, once it cools to room temp, remove the wrap, cover with lid and refrigerate . Use it within a week. If you freeze the curd, you can use it for 2 months
  • Use this delicious lemon curd for mousse, tarts, pastries or as substitute for jams
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Homemade Lemon Curd
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Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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