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What is Lemon Curd: History

Lemon curd is a dessert spread and topping usually made with lemon, lime. The usual basic ingredients are beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool. It forms a soft, smooth, intensely-flavored spread. Some recipes also include egg whites and/or butter. I am going to share a recipe that is vegetarian without eggs and load of butter to make it healthier. You have option of using egg yolk or egg white per your taste.

History Of Lemon Curd:

According to Wikipedia lemon curd originated In late 19th and early 20th century England first. It was generally home-made lemon curd and was traditionally served with bread or scones at afternoon tea as an alternative to jam. People at that time, made only little lemon curd at a time, as it did not keep long as Jam or Jellies. Since the invention of refrigeration in our time, we can keep lemon curd longer in our fridge or buy it from a store when needed. Store bought lemon curds often contain additional preservatives and thickening agents.

I like to make it at home when Lemons are plentiful and I have time. When in short of time, I do store bought organic lemon curd to use.

Ingredients

How to Make Vegan Lemon Curd

Traditional lemon curd recipes call for the use of egg yolks and a loads of butter, but this recipe is vegan, easy, healthy and tasty as well.

Important Note:

Any lemon curd recipe calls for slow stirring constantly at low heat is best way to make lemon curd. If you cook on high heat without constant stirring, lemon curd may burn or not thicken properly. If you put a plastic wrap during the cooling process it will prevent a layered skin forming on top of curd.

Ingredients:

  • 1.5 cup fresh lemon juice or store bought Lemon Juice
  • 1.5 cup sugar (vegan)
  • 2 Tbs. fresh lemon zest (optional)
  • Salt 1/4 tsp.
  • 2.5 Tsp. coconut milk (for replacement of egg)
  • 3 Tsp. corn starch dissolved in 3 T. cold water
  • 2 Tbs. vegan Margarine

Method:

  1. Place a small saucepan over medium heat on stovetop.
  2. Place and combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar.
  3. After the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine.
  4. Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 10 minutes or so.
  5. Add the margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.
  6. Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill.
  7. Chill lemon curd for 2 hours in the refrigerator before using.

How to Make Lemon Curd Tart:

If you would like to make Lemon Curd Tart, once you have lemon curd made or bought from store.

This article was first published by Cookware HQ Team,

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