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Eggless Lemon Curd
Course:
Condiment
Equipment
Medium Saucepan
Whisk or Large Metal Spoon
Ingredients
1/4
Cup
Water
1/2
Cup
Sugar
3
Tbspn
Corn Starch
1/4
Cup
Lemon Juice
2
Tspn
Lemon Zest
Pinch
Salt
Instructions
Mix water, sugar, cornstarch in a bowl whisking together.
Add to a medium saucepan
Boil until mixture thickens. Stir constantly until mixture thickens.
Remove from heat add the juice and peel in a glass bowl.
Cool. Can be stored in a glass mason jar in the refrigerator for a month.
Stir before using. Use in tartlets or spread on toast.
Notes
Can be used for fillings in cupcakes or any kind of cookie.