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Eggless Lemon Curd

Source of Recipe

From "Food52: Genius Recipes" by Kristen Miglore


Recipe Introduction

"The beauty of pastry chef Elizabeth Falkner's lemon curd is that, by taking eggs out of the picture, the curd is more forgiving and stable and can be served at any temperature�even warm�without risk of curdling. You can also taste the lemon more clearly, without a filter of egg yolk."

List of Ingredients

◦ 2 teaspoons lemon zest strips, about ⅛ inch wide (from about 1 lemon)
◦ � cup sugar
◦ � cup fresh lemon juice (from 4 to 5 lemons)
◦ � cup unsalted butter, cut into 1-inch chunks
◦ 2 tablespoons agar agar flakes or powder (see Genius Tip)
◦ � cup sweetened condensed milk



Recipe

Place the lemon zest on a cutting board and mound 1 teaspoon of the sugar on top. Cut the zest and sugar together with a knife, alternately chopping and rubbing the mixture with the flat side of the knife. Gradually the mixture will transform into a smooth paste.

In a 2-quart or larger saucepan, combine the zest paste, remaining sugar, lemon juice, butter, and agar agar. Bring to a boil over medium heat, whisking continuously and taking care to get into the edges of the pan bottom with your whisk. After 4 to 5 minutes, reduce the heat to medium-low and simmer for 2 to 3 minutes, until you are sure the agar agar is dissolved. Pour the sugar mixture into a heatproof bowl, whisk in the sweetened condensed milk, and let cool at room temperature for 10 to 15 minutes. Cover and refrigerate for at least 2 hours, but preferably overnight. It will keep in the refrigerator for up to 1 week.

Makes about 2 � cups






❧ Genius Tip:
Agar agar is a handy thickening agent derived from algae, and a vegan alternative to gelatin. Different brands can vary in their thickening power, but if your curd comes out too thick, simply rewarm it and whisk in a little water.