Dairy-Free Lemon Curd
This dairy-free lemon curd is a lighter version of the classic. It's still packed with irresistible sweet citrus flavor!
- 4-6 organic lemons
- 1/2-3/4 cup sugar, to taste
- Pinch of salt
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon vanilla extract (optional)
- Wash your lemons really well, and zest two of them. Mix the zest with the sugar in a small bowl, rubbing the mixture between your fingers to bring out the flavors of the zest (use 1/2 cup of sugar for a very puckery curd, and more if you want things a little sweeter). Set the lemon sugar aside (if you want to make extra lemon sugar, it's also delicious as a topping for muffins or cookies).
- Roll the lemons firmly under the palm of your hand to prime them to release the most juice. Juice lemons until you have 3/4 cup of lemon juice. Strain out any seeds. Add the juice, lemon sugar, and salt to a saucepan. Warm over medium heat, stirring constantly, until all the sugar is dissolved.
- Beat the eggs and egg yolk together in a medium bowl. While whisking constantly, slowly pour the warm lemon mixture into the eggs. Continue to beat for a minute or so.
- Return the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10-15 minutes. Remove from the heat and stir in the vanilla (the vanilla is optional--you won't really taste it, but it rounds out the flavor).
- Let the curd cool to room temperature, then transfer to a glass jar or another airtight container. Store in the refrigerator. Lemon curd will keep, refrigerated, for up to two weeks.
Recipe adapted from Genius Kitchen