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Eggless lemon curd

Smooth , creamy , velvety , pucker-worthy eggless lemon curd!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 1 cups

Ingredients
  

  • 2 teaspoons lemon or lime zest , from 1 or 2 limes/lemons
  • 150 grams or 3/4 cups granulated sugar granulated
  • 180 ml or 3/4 cups lemon juice (5-6 lemons)
  • 112 grams or 1/2 cups unsalted butter
  • 2 tablespoons corn flour
  • 2 tablespoons water
  • 1/2 cup condensed milk sweetened

Instructions
 

  • Dissolve the corn flour into the water. Keep aside.
  • Rub the lemon zest with 1 teaspoon sugar for a few minutes until it becomes paste like.
  • Heat together this zest sugar mixture, sugar , juice and butter in a saucepan. Bring to a boil and boil while stirring for 4-5 minutes.
  • Mix in the dissolved cornflour and simmer for 3-4 minutes. It will thicken.
  • Take off heat , pour into a bowl and stir in condensed milk.
  • Cover with cling wrap touching the surface of the curd , cool for 15 minutes and then chill for 2 hours or longer.

Notes

 
  • This can be refrigerated for about 10 days.
  • If you want , you can strain the curd when you get it off the heat (before mixing in the condensed milk) .
  • This lemon curd is full of flavour. Increase the sugar by 1/4 cup if you want a sweeter curd. Or adjust the amount of lemon juice and zest.