Eggless Lemon Curd

I remember when I was a kid I absolutely loved the lemon cheese tarts that were sold at my grandfathers bakery!
Once I got a whole bowl full of the lemon cheese to make a cake at home, I made the sponge and filled it with the lemon cheese I got from the bakery..i know what you think.. Extremely clever way to cheat…right!
Well, after some time I learned how to make the lemon cheese from my Grandfather, and made it myself…yes it did turn out pretty good!
But this recipe called for the use of eggs!
Its been quite some time now since I stopped using eggs…(they no longer come to my house)šŸ˜”!
When I decided to make a cake for mothers’ day, my sister insisted I make a Mango Cake, but then changed my mind and finalised lemon to be the flavour! I wanted to recreate the flavour of the lemon cheese my Grandfather used to make, but without any eggs, so I searched the net and found quite a few recipes! I modified one a l’il bit and made the lemon curd, before I turned it into Lemon Cheese!
So here is the recipe for the lemon curd, its extremely versatile, great for flavouring cakes, glazing a plain butter cake, to flavour buttercream, to spread on a toast, or to fill in cupcakes! And the best part of this recipe is my mom could not tell that this lemon curd did not have any eggs! So give this fresh citrusy magic a try…

1 1/4 cup fresh lemon juice ( I used half fresh half bottled)
1 1/4 cup sugar
fresh lemon zest (optional) of 2 lemons
1/4 tsp salt
2 tbsp milk
3 tbsp corn starch dissolved in 3 tbsp cold water
2 tbsp butter
2 drops yellow colour

How to make it
In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar.
After the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine.
Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface( takes about 5-6 minutes). Add the butter and colour and cook, stirring constantly until the mixture resembles a thick pudding. Transfer the mixture to a cool dish, cover it with plastic wrap and let it cool completely before placing in the refrigerator to chill. Chill it for 2 hours in the refrigerator before using.

21 Comments Add yours

  1. emily says:

    i want the recipe for lemon cheese please please

    1. yumelicious says:

      First of all thanks for coming to the blog!
      The basic difference between lemon curd and lemon cheese is the amount of butter used in the two!
      To make lemon cheese just take 2 tbsp of lemon curd and add it to 1 tbsp of well beaten(light) butter! What you will get is going to be a light n tangy lemon cheese!

  2. Parul Bhimta says:

    its a great recipe …will give it a try šŸ™‚

    1. yumelicious says:

      Thank you Parul… N when you do make it.. Share your experience with us!

    1. Divya @ Yum'e'licious says:

      Thank You! It indeed is yummy, you have to try it!

  3. Tarika says:

    Its a great recipe .. Will give it a try.
    One small question, in ingredients you have mentioned Milk but in the the details of recipe its Coconut Milk. Could you please reply ?

    1. Divya @ Yum'e'licious says:

      Hey Tarika! Thanks for stopping by! And thank you for noticing my Typo! Its supposed to say milk/coconut milk(use as per choice) in the ingredients…

  4. Vinay says:

    I tried this recipe and it’s so yummy but I want to know how long I can store it in freeze?

    1. Divya @ Yum'e'licious says:

      Hi Vinay! Thank you soo much for visiting my blog! And I’m glad your curd turned out good! Well it will stay for upto 3-4months when stored in the freezer in an airtight jar!

  5. Gauri says:

    I just made it Divya and it was simply awesome! Thanks for the great recipe!

    1. Divya @ Yum'e'licious says:

      I’m glad you liked it Gauri! Thanks for sharing your experience!

  6. Ana says:

    Can I use this to fill a cake? I wonder if it’s thick enough šŸ™‚ Thanks!

    1. Divya @ Yum'e'licious says:

      Hello Ana! Sorry for the late reply! Yes… Its great for filling the cake! Its thick enough to fill the cake…

  7. Madhu says:

    One question….what do u mean by half fresh and half bottles….what if I use full fresh…

    1. Divya @ Yum'e'licious says:

      Hey Madhu… Thanks for stopping by.. It makes no difference…. You can use all fresh…. Its just that I was lazy enough to sqeeze just half the amount of lemon juice and had some bottled lemon juice lying around… So just by the fact of sheer convenience I used bottled! Enjoy this recipe!

  8. Brian says:

    Hi I was just wanting to know what sugar is best to used for the eggless lemon curd either white sugar or caster sugar and also how many week can you keep it for in the refrigerator thanks you Brian

    1. Divya @ Yum'e'licious says:

      Hi Brian! Thanks for stopping by the Blog….
      to answer your question… you can use any sugar apart from brown sugar!
      And it will keep in the refrigerator for upto 10 days!

  9. Asha says:

    Pls tell me ur cup measurements, is it 200ml or 240 ml.

    1. Divya @ Yum'e'licious says:

      Hi Asha… Thanks for stopping by.
      The cup measures 200ml.
      Do let me know how the curd turns out.
      Happy Cooking!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s