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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 78.8
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.8 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.0 g

View full nutritional breakdown of Eggless Lemon Curd calories by ingredient
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Eggless Lemon Curd

Submitted by: JO_JO_BA
Eggless Lemon Curd

Introduction

The basic ingredients for this delicious spread are usually beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth mixture. The cornstarch forms the thickening action here, without the cholesterol and fat! Yield: About 1 cup, 2 tbsp per serving. The basic ingredients for this delicious spread are usually beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth mixture. The cornstarch forms the thickening action here, without the cholesterol and fat! Yield: About 1 cup, 2 tbsp per serving.
Number of Servings: 8

Ingredients

    1/4 c. cold water
    1/2 c. sugar
    3 Tbs. cornstarch
    1/4 c. fresh lemon juice
    2 tsp. finely grated lemon zest
    Pinch of salt

Directions

In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.
Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.
Reduce heat to low and cook for another minute, stirring constantly.
Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.
Allow to cool and thicken at room temperature.
Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

Number of Servings: 8

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe

  • This recipe was delicious but I had to make some changes. Taking KDCLEWIEN1's advice I increased the yield (~1.5 cups) by thoroughly squeezing my lemon, adding a dash of lemon extract (why not?) and increasing the water to 1/3c. I also cut the sugar to 1/3 c and only 2 tbsp corn starch. Yum! - 6/25/12

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  • Following directions and amounts exactly this only made a scant 1/2 cup. Can't imagine how a person would get 1 cup when using only 1/4 cup water.. Never the less it is a good recipe just need to adjust the amounts if you want a cup of finished product. - 3/5/11

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  • I used to make something similar to this as a sauce over gingerbread. Yummmy!! - 4/27/10

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  • very good recipe I love it - 3/16/09

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