Egg Free Lemon Curd

Text and Photo by Jac Kyles Baker 

Makes  1/2 cup

Ingredients

1/4 cup granulated sugar

4 TB unsalted butter, cut into small cubes

1/2 cup fresh lemon juice 

1/4 cup sweetened condensed milk

1 1/2 TB cornstarch

Preparation

Place cornstarch in a small bowl.  Add 2 TB of lemon juice and stir to combine to make a slurry.

Stir remaining lemon juice and sugar together in a large glass or ceramic microwave safe bowl.  Microwave on HIGH for 1 minute.

Carefully remove bowl from the microwave.  Stir cornstarch slurry into bowl.  Microwave on HIGH for 2 minutes.

Carefully remove bowl from the microwave.  Add cubed butter into the lemon mixture, about 1 TB at a time, briskly whisking after each addition of butter.  Stir in condensed milk.  Curd will be thickened but pourable.

Pour curd into a glass jar to cool.  Seal with lid and store in the refrigerator.