I L-O-V-E me some lemon curd. Creamy, sweet, tart, lemon-y deliciousness. Of course, as with most things I adore, it isn’t all that good for you. I have wanted to try an egg free version for a while, and I have to say, I was quite pleased with my first attempt at homemade lemon curd! I guess I should point out, this version isn’t healthy either, it’s just eggless. Oh well..can’t win them all.
Egg Free Lemon Curd
1/2 cup unsweetened almond milk
1/4 cup heavy cream (can also use Half and Half creamer)
3/4 cup lemon juice (I used meyer lemons)
4 tablespoons cornstarch (Update: I now make this with 3 Tablespoons)
1/2 cup granulated sugar
1 teaspoon vanilla extract
lemon zest (from squeezed lemons *optional)
Zest lemons (about 3 large or 5 Meyers – depending on size), then juice.
Whisk together lemon juice, almond milk, cream, cornstarch, and sugar in a medium saucepan.
Continue to whisk while heating on high heat until mixture is hot, but not boiling.
Reduce heat to medium, and whisk until mixture thickens.
Once it has thickened, remove from heat and add vanilla and lemon zest.
Remove from saucepan immediately and allow to cool. Once cool, store in refrigerator in a sealed container.
The muffins pictured above were made with store bought lemon curd (with eggs)…you can see how it is much more yellow, but other than that, the flavor was very close. The only thing about my homemade version, is once it was refrigerated, it got thick and pasty/lumpy looking. I am guessing due to all the cornstarch? But it still tasted delicious and when heated in the muffins, it was nice and smooth. I will definitely be making my own lemon curd again!
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