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Lemon curd is a classic cupboard staple. Whether you like it on toast, tossed through ice-cream or in a lemon meringue pie, look no further… this zesty vegan recipe is the one.
PREP TIME 10 minutes
COOK TIME 15 mins + 1-2 hours in fricge
SERVES 1 medium size jar
Ingredients
- 100ml OGGS® Aquafaba
- 2 tbsp (28g) cornflour
- Zest of two unwaxed lemons
- 150g caster sugar
- Juice of 4 lemons
- 2 tbsp (28ml) dairy-free milk
- 3 tbsp (42g) plant-based butter margarine
Method
- Start by sterilising an old jam jar or kilner jar.
- Zest two unwaxed lemons finely and pop into a saucepan with the cornflour on a very low heat.
- Whisk up the OGGS® Aquafaba using a fork for 30 seconds, in a cup/measuring jug and add it to the saucepan. To smooth out all the lumps and bumps, give it a gentle stir with a hand whisk.
- Add the lemon juice and sugar and bring to a medium heat. Continuously stir the zesty mixture until all the sugar has dissolved. Increase the heat ever so slightly at this point and keep stirring until it reaches a super thick consistency. This will take between 7-10 minutes of constant stirring, so keep a close eye on it.
- Once you’ve reached this thickness, add the plant-based butter or margarine as well as the dairy-free milk to give it a glossy and rich finish.
- Pour into your sterilised jar and once it's cooled, pop your curd in the fridge for 1-2 hours so it can set properly.
Top Tips
- This will last up to two weeks in your fridge, if it sticks around that long!
- Why not try as a filling in our doughnut recipe? Not as hard as you think – and totally delicious!
GANG
