Eggless Lemon Curd Recipe (just like the real thing!) (2024)

FAQs

What is a substitute for eggs in curd? ›

This recipe uses milk and cornstarch in replacement of the eggs, and along with butter, results in a super creamy curd!

If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy. Add the lemon juice and tablespoons of lemon zest and mix.

If you don't want to use lemon curd then we would suggest using an alternative flavour of fruit curd. We have seen passionfruit, rhubarb and tart orange (or Seville orange) curds being sold online in the UK. All of these flavours would go well with summer berries.

Lemon curd is a very intense and sour filling made of mostly lemons, sugar, egg yolks, and butter. It is perfect for desserts that require a strong acid component to offset sweetness. Like lemon meringue tarts! It's different from lemon filling, which you often find in lemon meringue pies.

A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.

To prevent the curd from acquiring a metallic taste, make absolutely sure that all utensils coming into contact with it--bowls, whisk, saucepan, and strainer--are made of non-reactive stainless steel or glass. Since the tart pan has a removable bottom, it is more easily maneuvered when set on a cookie sheet.

Prep The Lemons Correctly

Don't use a cheese grater to extract the lemon zest, as it will cause the pith to get discarded from the lemon. The pith has a bitter and unpleasant taste, which could cause a negative change in flavour in your lemon curd.

If your lemon curd hasn't thickened, it may not have been heated enough. It can take up to 30 minutes of constant stirring to cook lemon curd, especially if it's a large batch. Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken.

Why didn't my lemon curd get thick? ›

Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!

Burr explains that custard, especially ones that are heavy on fruit, have a tendency to split as a result of the moisture content and too-high oven temperatures. This is the chief issue you'll encounter when baking a lemon tart.

The albumin, or protein structure inside an egg, reacts with acid from the lemon juice to create a sturdier inner structure that holds air bubbles. As the eggs cook, the air bubbles cause them to become lighter and fluffier.

Lemon curd will keep in your refrigerator for up to a month according to the National Center for Home Food Preservation. You can also store it in the freezer for up to 1 year. To thaw, transfer your curd from the freezer to the fridge 24 hours before you need it.

Egg Substitutes for Leavening

Coconut milk + baking powder – Add 2 tablespoons plus 2 teaspoons canned coconut milk (NOT light) and 1 teaspoon baking powder to your recipe.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

1 egg = 1/4 cup (62 g) yogurt

This is my all time favorite vegan egg substitute. Using vegan yogurt, or dairy-free yogurt, such as soy milk yogurt, coconut yogurt, cashew yogurt, and more, is such a great way to swap out the full egg- yolk and white!

For each egg that the recipe calls for, mash or blend 1/2 large banana or use 1/4 cup of applesauce. Tofu: Tofu is an excellent substitute for recipes that call for a lot of eggs, such as quiches and some desserts, as it will create the same “eggy” texture.