Eggless Lemon Curd Recipe



This filling is the perfect solution to getting that lemon fix without eggs in it. Can travel in mason jars for gifts or freeze it with no problem. Best of all it keeps in the refrigerator a lot longer as well without eggs in it!



Eggless Lemon Curd Recipe

1/4 cup water
1/2 cup sugar
3 tablespoons cornstarch
1/4 cup fresh lemon juice
2 teaspoon finely grated lemon peel
pinch of salt

Mix water sugar cornstarch in a bowl whisking together. Add to a medium saucepan. Boil until mixture thickens. Stir constantly until mixture thickens.  Remove from heat add the juice and peel in a glass bowl. Cool. Can be stored in a glass mason jar in the refrigerator for a month. Stir before using.  Use in tartlets or spread on toast. Can be used for fillings in cupcakes or any kind of cookie.

3 comments:

  1. I've never made lemon curd and always wanted to. Your recipe sounds like something I could manage, thanks so much!

    ReplyDelete
  2. I love lemon curd. Lovely photos and recipe, thank you so much for sharing.

    ReplyDelete
  3. I was very eager to see eggless recipe. We have 3 Meyer lemons in the garden and make lot of lemon curd. Thank you. Will try

    ReplyDelete

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