Eggless Lemon Curd From Elizabeth Falkner

February  5, 2020
3 Ratings
Photo by James Ransom
  • Prep time 2 hours 15 minutes
  • Cook time 15 minutes
  • Makes about 2 1/4 cups (530ml)
Author Notes

Reprinted with permission from Genius Recipes by Kristen Miglore, copyright © 2015. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2015 by James Ransom. —Genius Recipes

What You'll Need
  • 2 teaspoons lemon zest strips, about 1/8 inch (3mm) wide (from about 1 lemon)
  • 3/4 cup (150g) sugar
  • 3/4 cup (180ml) fresh lemon juice (from 4 to 5 lemons)
  • 1/2 cup (115g) unsalted butter, cut into 1-inch (2.5cm) chunks
  • 2 tablespoons agar agar flakes or powder (see Genius Tip)
  • 1/2 cup (120ml) sweetened condensed milk
  1. Place the lemon zest on a cutting board and mound 1 teaspoon of the sugar on top. Cut the zest and sugar together with a knife, alternately chopping and rubbing the mixture with the flat side of the knife. Gradually the mixture will transform into a smooth paste.
  2. In a 2-quart (1.9L) or larger saucepan, combine the zest paste, remaining sugar, lemon juice, butter, and agar agar. Bring to a boil over medium heat, whisking continuously and taking care to get into the edges of the pan bottom with your whisk. After 4 to 5 minutes, reduce the heat to medium-low and simmer for 2 to 3 minutes, until you are sure the agar agar is dissolved. Pour the mixture into a heatproof bowl, whisk in the sweetened condensed milk, and let cool at room temperature for 10 to 15 minutes. Cover and refrigerate for at least 2 hours, but preferably overnight. It will keep in the refrigerator for up to 1 week.
  3. Genius Tip: Agar agar is a handy thickening agent derived from algae, and a vegan alternative to gelatin. Different brands can vary in their thickening power, but if your curd comes out too thick, simply rewarm it and whisk in a little water.

See what other Food52ers are saying.

  • aagmaanaza
  • Misscontessa
  • tonyinsf
Genius Recipes

Recipe by: Genius Recipes

4 Reviews

tonyinsf December 23, 2021
Great recipe, especially if you're not fond of that "eggy" flavor found in most curds.
LULULAND July 15, 2020
Sounds good but, does anyone have ideas what I can use it for?
aagmaanaza July 20, 2020
I have not tried this recipe but use lemon curd to make lemon mousse when you mix it with whipping cream or use it in danishes and pastries.
Misscontessa November 19, 2021
You can use it as a filling in cakes, on pancakes, on bread, as cheesecake topping, on Icecream, in donuts. Anywhere you’d put jam (jelly).