I love lemon curd, but I stopped eating it because of my sensitivity to the (sometimes) lingering “eggy” aftertaste. With this recipe, I am sorted. It is loaded with the citrusy tang of fresh lemon juice. A touch of salted butter adds balance and richness. So good, it is totally spoonworthy on its own. Feel free to use honey or coconut sugar to sweeten the lemon curd if you like. It will somewhat alter the final taste and color, but will still be delicious. Use the lemon curd as a topping for ice cream, cheesecake, waffles or crepes. Or as a filling for tarts, cakes or cookies. It is also fantastic with some feta on sourdough.

Recipe

Eggless Lemon Curd

(Makes about 200 grams)

Ingredients

1/4 cup fresh lemon juice
1/2 cup sugar/honey/coconut sugar
1/2 cup milk (full fat works best)
1 tbsp cornflour
2 tsp finely grated lemon zest (optional)
Pinch of turmeric powder or yellow food color (optional)
2 tbsp salted butter, at room temperature

Method

Combine all the ingredients except the butter in a heavy based saucepan. Whisk continuously over medium heat for about 5 minutes until the mixture starts to thicken (if using honey increase the cornflour to 1 1/2 tbsp and cook a little longer).

Lower the heat and whisk in the butter until it is completely incorporated into the curd. Continue to whisk for a couple of minutes, then remove from heat and set aside to cool.

Once cool, whisk the lemon curd well and transfer to a jar. Store in the refrigerator for up to a week.