Lemon

Eggless Lemon Curd From Elizabeth Falkner

February  5, 2020
Photo by James Ransom
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

  • Prep time 2 hours 15 minutes
  • Cook time 15 minutes
  • Makes about 2 1/4 cups (530ml)
Ingredients
  • 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
In This Recipe
Directions
  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.

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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.