Dairy Free Lemon Curd
Tangy, sweet, creamy, and decadent! This dairy-free lemon curd is truly irresistible. H It's the ultimate enhancement for all your spring baking needs, from layering into cakes and tarts to spooning over crepes, pancakes, or yogurt.
Ingredients
- 2 tablespoon lemon zest
- 110 grams fresh lemon juice
- 110 grams sugar
- 75 grams dairy free butter
- 5 egg yolks
Instructions
- Zest and juice 2-3 lemons, placing the zest in one small bowl and the juice in another. Be sure to use glass or plastic bowls and utensils throughout this recipe to avoid any metallic taste in the curd.
- Add the sugar to a glass mixing bowl. Sprinkle in the zest, then use your fingers to rub the zest into the sugar until it’s fully incorporated. This releases the oils from the zest and creates the most incredible aroma.
- Whisk the egg yolks into the sugar mixture until the color lightens and the mixture becomes slightly frothy.
- Pour in the lemon juice and whisk again until smooth and fully combined.
- Set up a double boiler by placing the glass bowl over a saucepan with 1–2 inches of simmering water, making sure the bottom of the bowl doesn’t touch the water. Gently cook the mixture, stirring constantly, until it thickens. You’ll know it’s ready when it starts to fall off the spatula in slow, thick droplets rather than a thin stream and when you run the spatula through it, the curd stays parted for a few seconds. This should take about 10-12 minutes.
- Remove the curd from heat and strain it through a fine mesh sieve to remove the zest. If you prefer the texture of the zest, feel free to skip this step.
- Stir in the dairy-free butter until it melts completely, creating a silky, smooth curd with a velvety texture.
- Transfer the lemon curd to an airtight container and refrigerate. You can also press plastic wrap directly onto the surface to prevent a skin from forming.