Dairy Free Lemon Curd

Yield: 2 cups

Author: Brooke McKasson

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Dairy Free Lemon Curd

Cut this recipe in half if you only need about 1 cup (8 oz) of lemon curd. I like to make a lot at once. :)

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 4 large egg yolks
• 4 large eggs
• 2/3 cup sugar
• 1/4 tsp salt
• 2 tbsp lemon zest
• 1 cup fresh squeezed lemon juice
• 1 stick (about 10 tbsp) unsalted vegan butter cut into small cubes

Instructions

1. Measure the sugar into a small bowl and using your fingers, massage in the lemon zest.
2. Place the egg yolks and egg into a sauce pan on medium-low heat. Whish in the sugar and then whisk the remaining ingredients into the pan.
3. Continue to whisk often, melting the butter, and cooking the mixture over medium-low heat until the temp reaches about 170 degrees F. It will thicken up and be gelatinous.
4. Remove from heat and strain through a mesh sieve with a soft spatula. Transfer to a serving bowl or jelly jar, cover, and refrigerate.

Notes

I adapted this recipe from Molly O'Neill's Lemon Curd recipe found in New York Times Cooking.

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