Eggless Lemon Curd
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 c. cold water1/2 c. sugar3 Tbs. cornstarch1/4 c. fresh lemon juice2 tsp. finely grated lemon zestPinch of salt
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.
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.
Nutritional Info 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
Member Reviews
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CD12599339
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