Dairy Free Lemon Curd Recipes

DAIRY-FREE LEMON CURD

Dairy-Free Lemon Curd image

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

Ingredients

3 large lemons, zested and juiced
⅓ cup white sugar
4 large egg yolks
⅛ teaspoon salt
3 tablespoons coconut oil, at room temperature

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

OLIVE OIL LEMON CURD

Olive Oil Lemon Curd image

A kosher for Passover, dairy-free recipe for lemon curd made with sugar, lemon juice and zest, and enriched with extra-virgin olive oil.

Provided by Miri Rotkovitz

Categories Brunch Dessert Ingredient

Time 17m

Yield 8

Number Of Ingredients 6

Ingredients

2/3 cup sugar
2/3 cup freshly squeezed lemon juice (from about 3 to 4 large lemons)
2 large eggs
1 tablespoon lemon zest (from about 1 large lemon, preferably organic)
Pinch sea (or kosher salt)
2 tablespoons extra virgin olive oil

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.

Nutrition Facts : Calories 116 kcal, Carbohydrate 18 g, Cholesterol 47 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 17 g, Fat 5 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

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