Eggless Lemon Curd

Wednesday, March 23, 2016
This filling is the perfect solution to getting that lemon fix without eggs in it.  Eggless lemon curd can be used for filling cakes, pies, cookies and more! This makes great gifts in mason jars and also freezes perfectly for later uses. Best of all, it keeps in the refrigerator a lot longer without eggs in it so you don't have to worry about spoilage!







If you're a lemon lover, you are sure to love this eggless lemon curd. It's easy to make and can be used for many treats. I love using this in mini tarts. I make them in a mini muffin pan. Roll out your favorite pie crust, shape into a mini tart pans or even use a mini muffin cupcake pan. Bake. Cool and fill with lemon curd. They make the perfect little treats. My guests always love them!








Eggless Lemon Curd Recipe

Great for filling pies, cookies, cakes, tarts or spreading on toast!



instructions:

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.
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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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