
The recipe is from Elizabeth Falker's Demolition Desserts.
If you'd like to make a vegan version of this lemon curd you can use vegan margarine to replace the butter and either make, or buy, non-dairy sweetened condensed "milk". You can buy it here, and I found two different recipes to make your own, here and here.
Eggless Lemon Curd
2 teaspoons lemon zest strips, about 1/8 inch wide
3/4 cup sugar
3/4 cup fresh lemon juice
8 tablespoons unsalted butter, cut into 1-inch chunks
2 tablespoons agar agar flakes or powder (buy at health food stores or online)
1/2 cup sweetened condensed milk
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 turn 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 or 5 minutes, reduce the heat to medium-low and simmer for 2 to 3 minutes, or until you're sure the agar agar is dissolved. Pour the 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. This curd is a little darker than the usual lemon curd--closer to the color of honey than a bright lemon yellow. It will keep in the refrigerator for up to 1 week.

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