Lemon Curd (Without Butter)
"My friend picked out this recipe because it is made without butter."
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
2 jars
ingredients
directions
- Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.
- Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.
- Whisk lightly over a slow heat until dissolved.
- Beat eggs, and then add to the lemon mix, continuously whisking.
- Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).
- Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.
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Reviews
-
Made this curd because it do not contain butter. Came out very good and I am happy about it, I love lemon curd. I was thinking to add a orange next time I make lemon curd and see how it come out. Thanks for the recipe. -
GREAT TASTING CURD, & so easy to make, too! Definitely a keeper as well! I enjoy using the stuff in many ways, but really enjoy it spread on a warm slice of nutty, whole wheat bread, along with some cream cheese! [Tagged, made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #37] -
Love it. This is the first time I have made Lemon Curd but it will not be my last. No need to look any further for an easy and delicious recipe.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
