Lighter Lemon Lime Curd No Butter
Brighten up your desserts with this zesty and vibrant Lighter Lemon Lime Curd, a refreshing twist on the classic recipe that skips the butter for a healthier, dairy-free alternative. Made with the perfect balance of tart lemons and limes, this silky curd gets its creamy texture from whisked eggs and a touch of cornstarch, delivering all the indulgent flavor without the extra fat. Ready in just 25 minutes, this lighter version is perfect for spreading on toast, layering in desserts, or drizzling over yogurt. With its citrus-packed punch and velvety smooth consistency, this lemon lime curd will quickly become a versatile staple in your kitchen repertoire.
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Recipe Information
Ingredients
- 2 whole (juice and zest) Lemons
- 2 whole (juice and zest) Limes
- 3 large Eggs
- 100 grams Sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
1. Start by zesting and juicing the lemons and limes. You’ll need about 1/3 cup of juice total and 1 tablespoon of zest. Set the zest aside.
2. In a medium-sized mixing bowl, whisk the eggs until smooth and slightly frothy.
3. In a small saucepan, combine the sugar, cornstarch, and water, stirring to dissolve the cornstarch completely.
4. Add the lemon and lime juice to the saucepan and mix well. Place the saucepan over medium heat.
5. Slowly pour the whisked eggs into the saucepan while whisking constantly to avoid curdling. Continue to stir as the mixture cooks.
6. Cook the curd for 8–10 minutes, stirring frequently for even thickening. The curd is ready when it coats the back of a spoon.
7. Once thickened, remove the saucepan from heat and stir in the reserved lemon and lime zest.
8. Strain the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or lumps, if desired.
9. Allow the curd to cool at room temperature for 15 minutes, then transfer it to a jar or airtight container and refrigerate.
10. Chill the curd completely before serving. It will thicken further as it cools. Use within 1 week.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 105.4 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 505 mg | 11% | |
*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.
