A tangy and sharp lemon curd is a force for good when added to cakes, desserts and biscuits. Lemons are indeed the star of this concoction, followed by eggs. It is the eggs that provide a custardy base to lock in the lemony goodness.
Not everyone consumes eggs or dairy for that matter. This curd is free of eggs but retains all that is sublime about a good lemon curd. This recipe is easily turned vegan by the use of soy milk or any non-dairy milk and a vegan margarine like Flora Vegan Spread 60% fat.
Some ways to use the egg-free Lemon Curd……..
- As a filling in between cake layers.
- Folded into whipped cream for cakes, desserts or ice cream.
- Swirled into yogurt.
- Whipped into buttercream for cakes and biscuits.
- As a tart filling.
Ingredients for Lemon curd
- 2 large lemons or 3 medium sized lemons. (zest and juice)
- 50 g cornflour
- 100 ml water
- 160 ml fresh lemon juice
- 200 g granulated sugar
- 60 ml milk (dairy or non-dairy)
- 60 g butter (dairy or vegan. Use Flora Vegan Spread 60% fat)
- Yellow gel food colour or a pinch of turmeric
Method to make Curd
- In a medium sized saucepan, zest lemons.
- Add cornflour and water to saucepan and whisk to a smooth paste.
- Whisk in lemon juice and sugar.
- Place saucepan on medium heat and whisk till sugar is completely dissolved. (about 5 minutes)
- Lower heat and add milk and whisk till mixture thickens.
- Turn off heat and add butter and whisk till smooth and thick.
- Optional – add a drop of lemon gel colour or a pinch of turmeric for colour.
- Cool and bottle curd and store in fridge.
