Description
Lemon curd makes a fabulous filling for cakes, cookies, cupcakes and tarts. Personally, I love to eat it straight out of the bowl with a spoon.
Ingredients
Scale
- 2/3 cup sugar
- 3 tbsp instant clear jel
- 1/3 cup fresh lemon juice
- 1/4 cup soy creamer (such as Silk)
- 4 tbsp fresh orange juice
- 1/8 tsp lemon oil, optional (such as Boyajian brand)
Instructions
- In a small bowl, whisk together sugar and Instant Clearjel until well mixed.
- In a large glass measuring cup or medium bowl, combine lemon juice, soy creamer, orange juice and lemon oil.
- Using a stick or hand blender, blend lemon juice mixture. Add sugar mixture and blend until smooth and thick. Set lemon curd aside to thicken for 10 minutes.
- If lemon curd is too thick, thin with an additional tablespoon of orange juice, or as needed. Store lemon curd in a covered container in the refrigerator. If lemon curd looks lumpy, simply whisk it well until smooth.
Notes
Tip: Use a food processor for blending lemon curd instead of a stick/hand blender, using directions above.
Copyright © 2009 Julie Hasson
