For today's Yule Calendar entry, we have another recipe! Lottie has a favourite lemon curd recipe she would like to share with us. For this one, no eggs are needed, so the residents of Cluckland can get some rest!
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Let's give those chooks a break after Hobnanigans!
Lemon Curd without egg
Ingredients:
100 g granulated sugar
2 tablespoons (20 g) cornstarch
pinch of
salt
240 ml milk (plant based for a vegan version)
120 ml fresh
lemon juice (about 4-5 lemons)
1 tablespoon lemon zest
2
tablespoons (30 g) unsalted butter (or vegan alternative)
Instructions
Zest the lemons. Juice the
lemons until you have about 120 ml of lemon juice. If it's not quite enough
you can add a little water.
Mix sugar and lemons zest in a saucepan, stir
them for a bit to release the oils from the zest into the sugar. Add
cornstarch, and salt.
Add milk and lemon juice; mix to combine.
Heat
on low heat, while constantly stirring with a wire whisk until the mixture
thickens, starts to bubble, and coats the back of a wooden spoon. NOTE: If the
curd isn’t thickening, turn up the heat and constantly whisk.
Remove pot
from heat, then add the cubed butter and mix until melted.
Pour the
lemon curd into a sterilised jar and let it cool.
This version of
lemon curd should be eaten within a few days.
Chickens planning revenge for someone who used too many eggs in her pies
Thank you for the plant-based version, Lottie! I shall give it a try (or a whisk!).
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