05 May 2017


Eggless Lemon Curd Recipe is a must try this festive season. It makes a unique Christmas gift. This makes a wonderful spread on breads, on plain cakes, topping for fruit trifles, cupcake filler, spread for cakes, tart filling and much more. One batch yields a glass jar full. This can be refrigerated and used for later.

Usually beaten egg yolks, sugar, lemon juice and lemon zest are used in making this lemon curd. This eggless lemon curd recipe is fool proof, the lemon curd turned to be soft, smooth and gave the exact texture like the egg ones. Eggless lemon curd works the best as tart filling. Had stock of chat / snack cups, microwaved them for a minute and filled them with lemon curd and grated few zest of lemon and topped with mint leaves.

Making tart at home s easy. Check the wholewheat tart base recipe in here. The lemon curd can be filled into the tart base.
Preperation time: 10 mins
Cooking time: 15 mins
Yields: 1 cup
1/4 cup - Cold water
1/2 cup - Sugar
3 tbsp - Corn flour
1/4 cup - Fresh lemon juice
2 tsp - Lemon zest
Pinch of lemon yellow approved food colour

How to make:
In a saucepan, mix water, sugar, corn flour, food colur if your are using and mix it thoroughly.

Heat the mixture in medium and keep stirring until it thickens.

Pour immediately to another container add lemon juice, lemon zest whisk them well and allow to cool.

Eggless Lemon curd is ready refrigerate in air tight container and use as desired.
Before spreading it remove from the fridge bring to room temperature beat it and use the eggless lemon curd.

1 comment:

  1. Lovely eggless version, looks as good as the ones with eggs!