Lemon Curd Without Butter
Bright, tangy, and irresistibly smooth, this Lemon Curd Without Butter is a lighter twist on the classic citrus spread, perfect for those who prefer dairy-free options. Made with fresh lemons, eggs, and a touch of light olive oil, this recipe uses a clever cornstarch slurry to achieve its luxurious, creamy texture without a hint of butter. In just 20 minutes, you can whip up this zesty delight, ideal for spreading over toast, filling pastries, or dolloping onto your favorite desserts. Its balance of sweetness and acidity, combined with a naturally glossy finish, makes this versatile lemon curd a must-have in your repertoire. Plus, it’s an excellent choice for healthier baking and cooking without sacrificing flavor.
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Recipe Information
Ingredients
- 3 large Lemons
- 3 large Eggs
- 150 grams Granulated sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Olive oil (mild or light-tasting)
Instructions
Zest and juice the lemons to yield about 1 tablespoon of zest and 120 ml (1/2 cup) of lemon juice. Set aside.
In a medium heatproof bowl, whisk together the eggs, granulated sugar, and lemon zest until smooth and well combined.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the egg mixture.
Add the lemon juice to the bowl and whisk until fully incorporated.
Place the bowl over a pot of simmering water (double boiler method) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This will take about 8–10 minutes. Ensure the heat is gentle to avoid curdling the eggs.
Once the curd has thickened, remove it from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any lumps or zest pieces.
Whisk in the olive oil until the curd is smooth and glossy.
Allow the lemon curd to cool to room temperature, then transfer it to a clean jar or airtight container. Refrigerate for at least 2 hours to set fully before serving.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 154.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
