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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 15 mins
COOK TIME 10 mins
SERVES 1 medium size jar
Ingredients
- 300ml OGGS® Aquafaba
- Zest of 2 lemons
- 200ml lemon juice
- 50g cornflour
- 30g brown sugar
- 100g caster sugar
- 120g margarine
Method
- Add your lemon juice, zest and OGGS Aquafaba to a pan
- While it heats up, mix the cornflour and both sugars in a mixing bowl
- When the juice comes to a boil, lower the heat and pour a tiny amount of it in the cornflour mix
- Mix well until all powder as disappeared and make sure there are no lumps
- Pour this back into the pan with the rest of the juice/Aquafaba
- Stir constantly on low heat until bubbles come to the top and the curd has thickened
- Cook for another minute while stirring
- Take off the heat and add your margarine
- Stir until the margarine is fully melted and mixed in
- Set aside in a container and cover with cling film (the cling film must touch and cover the whole top of the curd to avoid any pockets of steam that will harbour bacteria and create a skin)
- Once it has cooled down, put it away in the fridge
GANG