Best Lighter Lemon Lime Curd No Butter Recipes

LIME CURD

Steps:

• Beat eggs thoroughly.
• Strain through wire strainer, into a bowl, and set aside.
• Shred, very finely, 1/3 cup zest from limes.
• Squeeze the juice from limes to make 1-2/3 cups liquid.
• Put sugar and butter in upper part of double boiler, set over simmering water.
• Stir together until butter is melted.
• Add lime juice, zest, and eggs to butter mixture.
• Cook, stirring frequently until white foam is absorbed from the surface, and mixture thickens to consistency of a light custard (approx. 15 minutes).
• Spoon hot curd into warm jars, cool slightly, and seal with lid.
• Refrigerate.
• Share with friends.

LEMON CURD (WITHOUT BUTTER)

Steps:

• Wash lemons carefully and zest, by taking care not to get the white pith. Juice the lemons.
• Put the zest into a pan, add the cornflour mixed with lemon juice. Add the sugar.
• Whisk lightly over a slow heat until dissolved.
• Beat eggs, and then add to the lemon mix, continuously whisking.
• Turn up the temperature a little and whisk continually until the mixture thickens (about 3-4 minutes).
• Remove from heat then pour directly into jam jars. After they have cooled, refrigerate.

DAIRY-FREE LEMON CURD

Steps:

• Fill a medium saucepan with 1 inch of water and heat until barely simmering.
• Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.
• Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
• Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set and chilled, at least 2 hours.

CHEF JOHN'S LIGHTER LEMON CURD

Steps:

• Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
• Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
• Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.