EGG-FREE LEMON SPREAD, great for filling cookies, cakes, and pies, ice creams, simple and delicious, ready in no time.
The egg-free lemon spread is a delightful light alternative to the classic lemon curd. Made with few ingredients, without butter and eggs, it has a velvety texture and an intense citrus aroma. Perfect to spread on toast, rusks, or to fill cakes, pies, cookies, and sweet rolls. A fresh and quick recipe, ideal even in summer or for those following a lighter diet.
It can be prepared in minutes, using only lemon juice, sugar, rice flour or starch, and milk (even plant-based). This homemade lemon spread without eggs is ideal for light breakfasts or spoon desserts, and you can store it in the fridge for several days.
Join me in the kitchen today for the lemon spread.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 7 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup water (milk or plant-based cream)
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1/3 cup rice flour (or cornstarch)
- 1/2 cup powdered sugar
- 1 tbsp coconut oil (or butter, optional)
Steps
In a saucepan, combine cornstarch and sugar, stirring well to eliminate lumps.
Gradually add cream or milk, lemon juice, and zest, mixing with a whisk.
Place on low heat and cook, stirring until the cream thickens (about 5-6 minutes).
Turn off the heat, add the coconut oil for shine and stir.
Pour into a clean glass jar and let cool. Once cool, store in the fridge for 4-5 days.
Bon appétit
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EGG-FREE LEMON SPREAD
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FAQ (Frequently Asked Questions) EGG-FREE LEMON SPREAD
How do you store the egg-free lemon spread?
Store it in a sterilized glass jar, in the refrigerator, for 4-5 days.
Can I use plant-based milk for a vegan version?
Yes, you can substitute cow’s milk with soy, rice, or almond milk for a completely plant-based cream.
Can it also be used to fill cakes and pies?
Absolutely yes! The cream is perfect for filling pies, sweet rolls, and soft cakes.
What type of starch is best to use?
You can use cornstarch or potato starch to achieve a smooth and creamy consistency.
Is the taste too acidic?
No, by balancing sugar and lemon well, you will get a cream with a fresh but not overly acidic flavor.
