I remember when I was a kid I absolutely loved the lemon cheese tarts that were sold at my grandfathers bakery!
Once I got a whole bowl full of the lemon cheese to make a cake at home, I made the sponge and filled it with the lemon cheese I got from the bakery..i know what you think.. Extremely clever way to cheat…right!
Well, after some time I learned how to make the lemon cheese from my Grandfather, and made it myself…yes it did turn out pretty good!
But this recipe called for the use of eggs!
Its been quite some time now since I stopped using eggs…(they no longer come to my house)😔!
When I decided to make a cake for mothers’ day, my sister insisted I make a Mango Cake, but then changed my mind and finalised lemon to be the flavour! I wanted to recreate the flavour of the lemon cheese my Grandfather used to make, but without any eggs, so I searched the net and found quite a few recipes! I modified one a l’il bit and made the lemon curd, before I turned it into Lemon Cheese!
So here is the recipe for the lemon curd, its extremely versatile, great for flavouring cakes, glazing a plain butter cake, to flavour buttercream, to spread on a toast, or to fill in cupcakes! And the best part of this recipe is my mom could not tell that this lemon curd did not have any eggs! So give this fresh citrusy magic a try…
1 1/4 cup fresh lemon juice ( I used half fresh half bottled)
1 1/4 cup sugar
fresh lemon zest (optional) of 2 lemons
1/4 tsp salt
2 tbsp milk
3 tbsp corn starch dissolved in 3 tbsp cold water
2 tbsp butter
2 drops yellow colour
How to make it
In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar.
After the sugar is dissolved, add the corn starch mixture and the coconut milk, stirring well to combine.
Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface( takes about 5-6 minutes). Add the butter and colour and cook, stirring constantly until the mixture resembles a thick pudding. Transfer the mixture to a cool dish, cover it with plastic wrap and let it cool completely before placing in the refrigerator to chill. Chill it for 2 hours in the refrigerator before using.