Egg Free Lemon Curd


Egg Free Lemon Curd

Egg Free Lemon Curd

I love home made lemon curd. Its been a recent revelation for me as I’d never realised quite how good it is, having only ever tried shop bought varieties. I love lemon cakes and home made lemon curd is the perfect filling along with lashings of lemon buttercream. However, I’ve had a dilemma with making this type of cake for a celebration as lemon curd can only stay safely out of the fridge for a short time due to the eggs in it. Creating a celebration cake takes time due to the decoration and it may be sitting around at an event all day so using freshly made lemon curd is not an option. This is my recipe for egg free lemon curd which is completely safe to use to fill a celebration cake. It tastes delicious and has the same consistency as traditional lemon curd so works perfectly as a filling. I like to make two sponges (or cut one in half to create two layers) with lemon zest in, then drizzle a lemon syrup over them when they come out of the oven (made with lemon juice and sugar). I then fill with my lemon curd and lemon buttercream. This makes the most scrummy, moist lemon cake and will keep well if used as a celebration cake and decorated.

Egg Free Lemon Curd Recipe

50g Lemon juice
50g Caster sugar
50g Butter
50g Golden syrup
1 tablespoon Cornflour

Heat the lemon juice and caster sugar in a pan, stirring until the sugar is dissolved. Add the butter and syrup and continue to stir over the heat, so that everything is melted and combined. Bring to the boil for a minute or two and then remove from the heat and allow to cool a little. Whisk in the cornflour. Return to a gentle heat and allow the cornflour to cook, stirring continuously. The mixture will thicken in a few minutes and change to a clearer colour. Leave to cool before using on a cake or slathering on toast.

Lemon Celebration Cake

Lemon Celebration Cake



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