I had been on a lookout for a really good egg free lemon curd recipe for a while. So when Akshatha posted it on her blog ‘Flours and Frostings‘ , I knew this was it.
Well I was out of lemons and the star fruits hubby picked up the other day were just too sour to eat.
Now you know how this happened !
With just a couple of changes to Akshatha’s recipe [ since star fruit has a sweet-sour sort of a taste] here’s the yummy creamy ‘Star Fruit Curd’.
You can use it in tarts, as a filling in cakes or to make ‘Star Fruit’ bars similar to lemon bars [that’s my plan provided I don’t end up eating that delicious curd everytime I pass the refrigerator]
Have fun and let me know if you happen to try this.
Star Fruit Curd [Egg-free]
Eggless star fruit curd!
Star Fruit Juice- You would need about 6-7 medium sized star fruits for this recipe. Slice them roughly and blend in an electric mixer. Pass through a sieve to strain the juice. Use 3/4 cup of the juice for the above recipe.
Mix the juice, sugar and butter in a thick bottomed vessel and bring it to boil.
Reduce the heat to low and allow to simmer for 3-4 minutes.
In the meantime mix the cornflour and water together until well combined. Set aside.
After simmering for 3-4 minutes add the cornflour paste, stir and continue to simmer.
The mixture would start to thicken. Continue to stir and cook for 3-4 minutes more.
Turn off the heat and transfer the mixture into another bowl.
Mix in the condensed milk and allow to cool for 15-20 minutes. Keep stirring it often so that a 'film' doesn't form on top. Alternatively you can cling wrap it such that the cling film touches the top of the curd.
Refrigerate for 3-4 hours or until the Star fruit curd sets.
- You can find Akshatha's eggless lemon curd recipe here.
- You can definitely adjust the sweetness according to your preference by increasing or reducing the amount of sugar. The star fruits I used were way too sour [like lemons really!] but mostly they have a sweet-tart taste [like kiwis].