This eggless lemon curd is literally sunshine in a jar. It is bright in colour and flavour, super zesty and so versatile. It’s great as a filling in cakes, tarts, cookies or even just as a spread on toast. Traditionally, the yellow colour comes from the egg yolks, but this one has a pinch of turmeric powder to make it pop.
Recipe adapted from Cupcakeree.
Use it as a filling for these Lemon Bars or this in this gorgeous Lemon Tart.
Do tag me on Instagram if you make this, enjoy!
Eggless Lemon Curd
Prep time
10
minutesCooking time
5
minutesIngredients
1/4 cup fresh lemon juice
1/2 cup sugar
1 tbsp cornflour
1/2 cup full-fat milk
Pinch of turmeric powder
2 tbsp salted butter – room temperature
Directions
- 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. Whisking the mixture continuously important as it can seperate due to the lemon juice and milk.
- 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 cooled, whisk well and transfer to a jar. Store in the refrigerator. Lasts for a week – ten days. Enjoy!
