8
Vegan Lemon Curd
Recipe by
Easy
15 Mins
INGREDIENTS:
- 120ml Crackd® The No-Egg-Egg®
- 100ml Vegan Milk
- 175ml Freshly squeezed Lemon Juice (don’t be tempted to use bottled lemon juice!)
- 130ml Cold Water
- 200g Granulated Sugar
- 3 Tbsp Corn Flour
- 1 ½ Tbsp Rapeseed Oil
- ¼ Tsp Salt
- 2 Tbsp Lemon Zest
METHOD:
- In a bowl pour the Crackd® The No-Egg-Egg®.
- In a large saucepan whisk the water, vegan milk, lemon juice, granulated sugar, salt and corn flour together.
- Put the pan on a medium heat and whisk continuously until the mixture starts to bubble and thickens.
- Slowly pour 1/3rd of the lemon mixture into the bowl of Crackd® The No-Egg-Egg® whisking all the time.
- Pour the egg mix back into the pan of remaining lemon and whisk on a medium heat until it just starts to boil.
- Remove from the heat and stir in the lemon zest.
- Whisk in the rapeseed oil and whisk occasionally as the curd cools to prevent it setting solid.
- Pour into clean jam jars and store in the refrigerator for up to 4 weeks.
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