Eggless Lemon Curd
This eggless lemon curd is a sweet and tangy spread that tastes just like the real thing! And it’s so easy to make!
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Servings: (Makes 410g/350ml/1 2/5 cups)
Calories: 128kcal
Ingredients
- 100 g salted butter
- 100 g white sugar
- 200 ml lemon juice (about 6 lemons)
- zest of 2 lemons
- 2 Tbsp cornflour (cornstarch in the US)
- 2 Tbsp cool water
- 100 g condensed milk
Instructions
- Place the butter, sugar, lemon juice and lemon zest (if using) in a small saucepan on medium heat and bring to a gentle simmer. Stir, as the butter is melting, to mix.100 g salted butter, 100 g white sugar, 200 ml lemon juice , zest of 2 lemons
- Let the mix simmer for 1 minute.
- Mix the cornflour and water to a smooth paste, and very slowly drizzle this into the lemon and sugar mix, stirring constantly, until the mixture has thickened.2 Tbsp cornflour, 2 Tbsp cool water
- Take it off the heat and stir the condensed milk in. That's it.100 g condensed milk
- Transfer to a sterilised jar, bring to room temperature, then store in the fridge for up to a week.
Nutrition
Serving: 12 | Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 231IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg
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