🍋✨ Crafted with precision, this recipe substitutes eggs with a velvety combination of rich butter and sweetened condensed milk, ensuring a luxurious, creamy texture that harmonizes beautifully with the vibrant lemony zing.

The magic lies in the balance—no compromise on flavor or decadence. The butter lends its indulgent creaminess, while the condensed milk adds a touch of sweetness that complements the bright acidity of fresh lemon juice. Whether generously spread on warm scones, layered in cakes, or drizzled over desserts, this Eggless Lemon Curd is a testament to the art of creating culinary delights without compromising on taste.

Indulge in every spoonful, and let the citrusy notes dance on your palate. Elevate your culinary creations with this eggless marvel, proving that deliciousness knows no bounds

Ingredients
80 gms lemon juice
50 gms sugar
1 tbsp lemon zest
Yellow food colour
1.5 tbsp cornflour+ 1.5 tbsp water
50 gms condensed milk
60gms butter

Method
1. Make a cornflour slurry and keep it aside.
3. In a saucepan add lemon juice, sugar and zest and let it heat until all sugar melts.
4. Add cornflour slurry and a pinch of food colour to give it a bright yellow colour.
5. Heat it until the mixture thickens and put it off the heat.
6. Combine condensed milk and butter and continue whisking it until the butter combines.
7. Cool it and your perfect eggless lemon curd is ready🥰🍋

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