| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings | container |
Ingredients
- ½ cup Lemon Juice
- 2 teaspoons Lemon Zest
- ½ cup Sugar
- 1 ½ tablespoons Corn Flour
- 2 tablespoons Water
- ⅓ cup Unsalted Butter cut into small pieces
- ¼ cup Sweetened Condensed Milk
- Yellow Food Colour optional
Ingredients
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Instructions
- Take lemon juice, lemon zest and sugar in a saucepan. Turn the heat on medium.
- Bring it to a boil and simmer for 3-4 minutes.
- Meantime, mix cornstarch and water in a small bowl and make a lump-free batter.
- Add that to simmering lemon-sugar mixture and mix using a whisk. Within a minute or two it will thicken and becomes a thick paste.
- Now add chopped butter and keep whisking until butter is melted and everything is incorporated well.
- Remove it from the stove. Add condensed milk and mix.
- If needed you can add yellow food color and mix.
- Let it cool down completely and then store it in an airtight container.
Recipe Notes
- Whisk constantly to avoid lumps in the curd.
- Keep the heat medium to low.
- Don’t go away after adding corn scratch slurry as it thickens within a minute.
- If yours has lumps in it then strain it through a fine-mesh sieve.
- Storage: It stays good for 10 days in the refrigerator and up to 3 months in the freezer. Store in an airtight container.
- Serving Ideas: Spread it on a toast, English muffins, scones, biscuits, croissants. Add as a topping for eggless pancakes and eggless waffles when topped with fresh berries. Use as a filling for cakes and cupcakes. Combined lemon curd and whipped cream to make a light, delicious lemon mousse. Spoon it over your ice cream, cottage cheese, yogurt. Spread it over the crepes and fill with berries and fold.
Credit : https://www.spiceupthecurry.com/eggless-lemon-curd/#recipe-card
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