Eggless lemon magic
Eggless Lemon Magic is your new go-to citrus spread—creamy, zesty, and irresistibly smooth, without a single egg in sight. Perfect for spooning over scones, adding to zesty lemon tiramisu, swirling into yogurt, or gifting in a pretty jar, this recipe delivers sunshine by the spoonful. Made with fresh lemon juice, butter, cream, and a touch of cornstarch for thickening, Eggless Lemon Magic is as easy to make as it is to love. It keeps beautifully in the fridge for up to four weeks, making it a brilliant make-ahead treat for breakfasts, bakes, or just because. One taste, and you’ll wonder why curd ever needed eggs!
Equipment
- hand blender
Ingredients
- 150 ml freshly squeezed lemon juice and grated zest (zest the lemons before juicing)
- 130 g sugar
- 60 g butter
- 75 g fresh cream
- 30 g water
- 16 g cornstarch
Instructions
- Combine the Citrus Goodness: In a medium saucepan, combine the freshly squeezed lemon juice, grated lemon zest, and sugar. Give it a good stir and bring the mixture to a gentle boil over medium heat, stirring regularly to prevent the sugar from sticking.
- Melt in the Butter: As soon as the mixture reaches a boil, reduce the heat slightly and add the butter. Let it melt completely, infusing the mix with creamy richness.
- Swirl in the Creamy Magic: Now, pour in the cream and stir it through the warm citrus base. Bring the mixture back to a gentle boil, letting it bubble softly while the richness of the cream blends with the zingy lemon.
- Mix the Thickener: While the lemon mixture is heating up again, whisk the cornstarch and cold water in a small bowl until it’s smooth and lump-free. This is your secret to a perfectly smooth curd without any eggs.
- Thicken the Lemon Love: Slowly pour the cornstarch slurry into the bubbling lemon mixture, stirring constantly to avoid clumps or scorching. Let it boil for 1–2 minutes until the curd begins to thicken into a luscious, glossy texture.
- Blend for Velvet Vibes: Remove from the heat and use a hand blender to smooth out the curd until it’s silky and uniform. This step ensures an ultra-creamy finish—no yolks needed!
- Bottle the Sunshine: Carefully pour the hot lemon curd into sterilized glass jars. Let them cool completely before sealing.
- Storage Tip: : Store in the fridge for up to 4 weeks—if it lasts that long! Spoon it over scones, use it for my Zesty Lemon Tiramisu (my recipe), swirl it into yoghurt, or eat it straight from the jar (no judgment).