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No-Butter Lemon Curd

No-Butter Lemon Curd

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!

No-Butter Lemon Curd // FoodNouveau.com

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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.

No-Butter Lemon Curd // FoodNouveau.com

 
No-Butter Lemon Curd // FoodNouveau.com

No-Butter Lemon Curd

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!
Prep Time:5 mins
Cook Time:15 mins
Cooling Time:3 hrs
Servings 2 cups (500 ml)
Author Marie Asselin (FoodNouveau.com)

Ingredients

  • 1 tbsp cornstarch
  • 1 tbsp water
  • ¾ cup freshly squeezed lemon juice (about 4 lemons)
  • ½ cup granulated sugar
  • 2 large eggs
  • cup heavy cream (35% m.f.)

Instructions

  • In a small bowl, dissolve the cornstarch in the water. Set aside.
  • In a saucepan set over medium heat, whisk the lemon juice and sugar together until the sugar is completely dissolved (the mixture doesn’t need to boil.) Remove from the heat and let cool until warm. In a small bowl, whisk the eggs together, and gradually pour into the lemon-sugar syrup, whisking constantly to incorporate. Place the saucepan back over medium heat. Add the cornstarch mixture and whisk to incorporate.
  • Continue whisking until the mixture is thick like a soft pudding (make sure to whisk constantly so the mixture doesn’t stick to the bottom of the pan and burn.) Remove from the heat. Whisk in the regular heavy cream. If you're expecting a brighter yellow hue, feel free to add a drop of yellow food coloring, but I prefer my lemon curd to retain its natural soft yellow shade.
  • STORAGE: Transfer to an airtight jar and refrigerate until completely cold. The lemon curd will keep for up to a week.
  • MAKE IT DAIRY FREE: Substitute lactose-free heavy cream or soy cream for the regular heavy cream.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Prep Time: 5 mins
Cook Time: 15 mins
Cooling Time: 3 hrs

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