This no-butter lemon curd is better-for-you, yet just as rich and puckery as the traditional treat. Enjoy it from breakfast to dessert!
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This no-butter lemon curd is the one lemon curd I always make. I first started to make this recipe to avoid using the butter usually required in traditional recipes (making it friendlier for my lactose-intolerant belly). After a few batches, I realized I didn’t miss the traditional, butter-laden recipe at all. Everyone who tasted loved it too, not noticing the lack of extra calories—so I’ve never looked back. The use of a little cornstarch helps achieve the right silky consistency, and the addition of just a little cream leaves room for a slightly puckery taste—the hallmark of the bright condiment.
I always keep a jar of this no-butter lemon curd stuff in the fridge and use it on anything and everything, from breakfast to dessert. I’m addicted, you see, and I think you’ll quickly become so too.
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