I've always loved the idea of lemon curd--creamy, lemony, smooth and tart--but every time I've tried it I found it to taste too eggy. Until now, because this is a recipe for a fabulous and egg-free lemon curd. It's so delicious and full of fresh lemon flavor. And since you're not working with tricky egg yolks, it's quite easy to make.
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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