Lemon Curd (Without Butter)

Lemon Curd (Without Butter)

This dairy-free, tasty lemony spread is absolutely delicious: Spread it between 2 layers of sponge cake, or as a filling in tarts and lemon meringue pies! This version is a bit less “creamy” than regular lemon curd made with butter but still a strong lemony taste. And much healthier!

Ingredients list for the lemon curd

For a pot of 1lb (450g):

  • 4 untreated lemons
  • 1 tablespoon cornstarch
  • 3/4 cup (150g) sugar
  • 3 large eggs


1. Wash and dry the lemons, collect the zest using a grater or a zester.

2. Put zest and squeezed lemon juice in a saucepan, add the cornstarch (to help the thickening process) and then add the sugar.

3. Whisk constantly over low heat.

4. In a bowl, beat the eggs and them the lemon mixture into the saucepan. From that moment you must keep whisking. Increase the heat and whisk until you obtain a thick consistency. Count between 10 and 18 minutes.

5. Remove from heat and pour the lemon curd into a jar. Store in your refrigerator.


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