Recipe: Eggless Lemon Curd (blender or food processor)

EGGLESS LEMON CURD

"Old-fashioned lemon curd is made with a great many eggs. This tasty creation uses parsnips instead, and National Gardening editors thought it tasted even better than the traditional recipe. Use it as a spread on parsnip muffins or as a cake filling."

1 pound parsnips
2 cups sugar
3 tablespoons unsalted butter
6 tablespoons lemon juice
Finely grated zest of 1 lemon

Peel and chop parsnips. Place in a 2-quart pan with enough water to cover, and boil until soft, about 25 minutes.

Remove parsnips from the cooking liquid; reserve about 1 cup of the liquid. Puree parsnips in a blender or food processor. If parsnips are too dry, add some of the cooking liquid. The puree should resemble mashed potatoes.

Put puree into a clean pan with sugar, butter, lemon juice, and lemon zest. Cook over medium-high heat, whisking from time to time, until thick and glossy, about 20 minutes. Pour into a clean glass container and refrigerate for up to 2 weeks. For best flavor, serve at room temperature.

Makes about 3 cups
Source: Cooking Light