Mike’s Dairy Free Lemon Curd

This is BEAUTIFUL … I can’t really say any more than that! A jar of this never lasts long in our house!

 

You will need: 

  • 6 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 113g of pure (dairy-free spread)

Let’s Cook It! 

  1. Put a medium-sized pan on the hob with about 1inch of water. Heat the water until it is simmering.
  2. Whilst the water is heating up mix the egg yolks and sugar with a whisk in a metal bowl (Mike says this is very important!) Do this for about a minute, it should become very pale.
  3. Pour the lemon juice into a measuring cup until it reaches 1/3 cup.
  4. Add the juice and zest to the egg mixture and give it a whisk until it is nice and smooth.
  5. Now that the water has reached a simmer, turn down the heat to low and put the metal bowl on top of the saucepan (it should be sitting just above the water line but not touching – again Mike says this is very important!)
  6. Whisk the mixture until it is thick, this should take about 8 – 10 minutes. It should be a light colour and be able to coat the back of a spoon. It will turn a pale yellow when cooled and thicken a lot more.
  7. Take off the heat and stir in the Pure a little bit at a time. Make sure each bit melts before you add the next.
  8. Let it cool. But before it cools completely put it in its storage container (Mike uses a sterilised jar)
  9. Can be stored for about 2 weeks in the fridge.
  1. […] is dairy free because he tops it with his dairy-free lemon curd meaning there’s no need for cream! Meaning I can eat the whole thing if I wanted to! (I have […]

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