Eggless Zesty & Tangy Lemon Curd
This eggless lemon curd is bright, smooth, and versatile, making desserts feel extra special with its refreshing citrus flavor.
Ingredients
- 1/2 cup Fresh Lemon Juice
- 3/4 cup Granulated Sugar
- 1/2 cup Whole Milk
- 3 tbsp Cornstarch
- 1/4 cup Unsalted Butter
- 1 tsp Lemon Zest
- 1 pinch Turmeric Powder
Instructions
- In a medium saucepan, whisk together the granulated sugar and cornstarch until no lumps remain.
- Slowly pour in the fresh lemon juice and whole milk while continuously whisking to create a smooth liquid.
- Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk to prevent it from sticking to the bottom. Keep stirring until the liquid begins to bubble and thickens significantly into a pudding-like texture.
- Remove the saucepan from the heat immediately once it has thickened.
- Add the unsalted butter, lemon zest and a tiny pinch of turmeric powder for color.
- Stir the mixture vigorously until the butter is completely melted and incorporated into the smooth curd.
- Transfer the lemon curd into a clean glass jar and press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
- Allow the curd to cool at room temperature, then seal the jar and refrigerate until completely chilled and set.
Nutrition
Serving: 1servingCalories: 152kcalCarbohydrates: 23gFat: 6g
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