DAIRY-FREE LEMON CURD
I used coconut oil instead of butter to keep this lemon curd dairy free. Recipes for curd use different ratios of whole eggs to yolks, but I opted for yolks left over from making meringue. The texture was really light, almost like a mousse. Yum!
Provided by LauraF
Categories Desserts Fillings Fruit Fillings
Time 2h25m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.6 g, Cholesterol 51.2 mg, Fat 3.7 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 20.8 mg, Sugar 4.2 g
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