Dairy Free Lemon Curd Recipes

LEMON CURD

Steps:

• In heavy 1 1/2-quart saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
• Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers.
• Store covered in refrigerator up to 2 months.

OLIVE OIL LEMON CURD

Steps:

• In a medium, heavy bottomed, nonreactive saucepan , whisk together the sugar, lemon juice, eggs, lemon zest, and salt.
• Place over medium heat and continue to stir with the whisk until the sugar dissolves, about 5 minutes. (Don't worry if you see bits of cooked egg white-you'll be straining them out.)
• Switch to a spoon, and continue to cook the mixture, stirring periodically, until the mixture thickens and tiny bubbles begin to break the surface. Stirring constantly so that the mixture does not boil, cook for 1 to 2 minutes more, or until the mixture coats the back of a spoon.
• Slowly add the olive oil 1 tablespoon at a time, mixing after each addition until the oil is fully blended into the curd. Run a finger down the back of the spoon-if a clean line on the spoon remains, the curd is ready. (In total, the curd will take about 10 to 12 minutes to cook.)
• Place a fine mesh strainer over a clean nonreactive bowl or wide-mouthed glass jar. Pour the curd through the strainer to remove any solids.
• Allow to cool slightly, then refrigerate, covered, until ready to use. The curd will thicken as it cools.