Dairy-Free Lemon Curd
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![Preparation time]()
Prep time10 min![Ready in]()
Ready in![Servings]()
PortionsPortions 2![Difficulty]()
DifficultyEasy
Ingredients
- 2 large eggs (or egg substitute)
- 1 egg yolk (or egg substitute)
- 1/2 cup lemon juice
- 1 tablespoon lemon zest (from 1-2 lemons)
- 3/4 cup granulated sugar
-
5 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, cut into tablespoons
![avocado sticks]()
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a small saucepan, whisk together the eggs, egg yolk, lemon juice, lemon zest, and sugar until smooth. Bring to a simmer over medium-low heat and cook, whisking continuously, until the mixture thickens to cover the back of a spoon, about 5 minutes.
- Remove bowl from heat and add Country Crock® Plant Butter, whisking until completely melted.
- Strain curd through a fine mesh strainer into a bowl.
- Cover with plastic wrap so that it touches the top of the curd to keep it from developing a skin. Chill at least an hour.
- High-speed blender method:Alternatively, add the eggs, egg yolk, lemon juice, lemon zest, and sugar to a high-speed blender. Blend on high speed for 5 minutes. With the blender on low, remove the lid plug and add the plant butter, one tablespoon at a time. Blend for 1 minute longer. Carefully remove the lid as it will be very hot. Transfer curd to a bowl and cover with plastic wrap so that it touches the top of the curd to keep it from developing a skin. Let cool to room temperature then chill at least an hour.
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