Easy Eggless Lemon Curd

Step 1

Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.

Step 2

Mix sugar, cornstarch, and salt in a small saucepan.

Step 3

Add milk, lemon juice, and lemon zest; mix to combine.

Step 4

Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of a wooden spoon. NOTE: If the curd isn’t thickening, turn up the heat and constantly whisk.

Step 5

Remove pot from heat, then add the cubed butter and mix until melted. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. I added two drops of this yellow soft gel paste food color.

Step 6

Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.