Homemade Lemon Curd – Eggless

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

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

• 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

• Add corn flour slurry to the pan and mix well

• Bring the mixture to boil

• Add butter to the pan and mix well

• Keep cooking the mixture until it turn glossy and starts thickening

• 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

• 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