Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.
Mix sugar, cornstarch, and salt in a small saucepan.
Add milk, lemon juice, and lemon zest; mix to combine.
Heat on low heat, while constantly stirring with a wire whisk until the mixture thickens, starts to bubble, and coats the back of a wooden spoon. NOTE: If the curd isn’t thickening, turn up the heat and constantly whisk.
Remove pot from heat, then add the cubed butter and mix until melted. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. I added two drops of this yellow soft gel paste food color.
Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
You can use salted butter instead of unsalted butter. Simply omit the pinch of salt called in the recipe.
Keep the heat low! And don't stop whisking until it's off heat.
You'll know the curd is ready when it noticeably thickens and coats the back of a spoon. You can also use a thermometer to see when it reaches 160 degrees F.
I don’t strain the eggless lemon curd. However, feel free to run the finished lemon curd through a fine-mesh sieve if you want a silky-smooth finish.
Store: Lemon curd will keep well in the refrigerator for up to 1 – 2 weeks.Freeze: freeze for up to three months. If freezing, thaw in the refrigerator overnight before using.If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.