Monday, 3 November 2014

Eggless Lemon Curd

Fruit curds are dessert spread usually prepared with citrus fruits like lemon,lime,orange or else with berries like strawberry,raspberry. The basic ingredients for making fruit curd are egg yolks, fruit juice, and the fruit zest which is cooked together until the mixture turns thick. Once cooled, the soft, smooth and fabulous flavoured spread can be used in small pastries, tarts, fruit bars or simply as filling in cakes.Home made fruit curds goes for no preservatives hence its better to make this fruit curds in small quantity. Coming to today's fruit curd, i prepared mine as eggless lemon curd. Yes you read it rite, my lemon curd is simply prepared without eggs. My lemon curd goes for corn starch, butter, lemon juice,sugar and zest. The addition of butter gives a beatiful smoother and creamier texture.

Eggless lemon curd,lemon curd

This eggless lemon curd is definitely an interesting, mildly tangy fruit curd to use as fillings in cake, unlike custards this curd cant be eaten on their own. Its better to have this curd as filling in pies or tarts.Initially i was planning to make this lemon curd as vegan,but finally i ended up as eggless coz of the vegan butter. I couldnt able to find it out in my nearby grocery shop, thats why i simply prepared this lemon curd as eggless version.This eggless lemon curd goes to this week's blogging marathon as i picked Lemon recipes as this week's blogging marathon..Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 


Eggless Lemon Curd

1cup Fresh lemon juice
1+1/4cup Sugar
Lemon zest of 2 lemonds
2tbsp Milk
3tbsp Cornstarch
4tbsp Butter
3tbsp Cold water
1/4tsp Salt

Heat the lemon juice, sugar, lemon zest, salt in a small saucepan and stir cook until the sugar gets dissolved.

Mix the cornstarch, milk,cold water together, keep aside.

Now add corn starch mixture to the lemon juice-sugar mixture and cook in simmer until the mixture starts thicken.

Once the bubbles appear on the surface, add the butter and cook by stirring constantly until the mixture resembles like a thick spread.

Transfer this mixture to a bowl, cover it with a plastic wrap and let it cool completely.

Chill it for an hour in fridge before using.

20 comments:

Harini-Jaya R said...

That is an interesting filling in a pie/tart!

vaishali sabnani said...

I am loving this citrusy curd ..would love to try it over the cup cakes.

Varadas Kitchen said...

The color is so vibrant and beautiful. Would love a lemon curd tart.

Usha Rao said...

I wanted to make lemon curd but held back seeing the number of eggs go into it. Eggless version looks good.

The Pumpkin Farm said...

i made an eggful version and currently am in totally in love with it...but i am sure some point in time i will need the eggless version and here you are :) rightly called my foodcyclopedia

Poornima hegde said...

Love this egg- less version of Lemon curd, beautiful color

veena krishnakumar said...

Was searching for this eggless version for sometime. Bookmarked..looks delicious

Srividhya said...

Never tried this before. interesting..

Manjula Bharath said...

Its been one year since this pretty yellow delicacy has been in my to do list :) Thanks for pinching me to do it soon aks .. lemon curd looks yummy and love this eggless version of yours !!

Suma Gandlur said...

That is an interesting filling for pie / tart. Can I expect a pie or tart for your next post? :)

Padma Rekha said...

I always like citrus flavor in cakes will surely give a try nice color...

Veena Theagarajan said...

I was looking for eggless version for quite sometime.. This looks great.. will try soon

Pavani N said...

Very interesting lemon curd without eggs. Will have to try it some time.

Sathya Priya said...

Wow !! i never know about this .Nice one Sis

Srivalli said...

Very nicely done Priya..I can do with some right now!

Jayanthi Sindhiya said...

Colorful !! love to enjoy it in a tart

Sreevalli E said...

Lemon curd looks colorful & yum.

Wild Irish Rose said...

You never mention where the milk comes in to cook the curd. Is it a typo? I tried the curd without the milk and it was very thin. I took it up to 180° and it still is thin. Very tasty though! Thank you.

Priya Suresh said...

Sorry to reply u this much late, milk is there, you need to add with corn starch to make it as a paste.. Hope this helps, thank u.

Anonymous said...

Hi there. the curd came out really well. tasted very fresh and light. just an idea: leave out water and use only milk, or even cream for it to be a little creamier. great recipe anyway, thanks!