A healthier & Vegan version of this popular classic!
Vegan Lemon Curd
Time 12 mins | Makes 2 Cups
- 1 can Coconut Cream
- 2 tbsp Lemon Zest
- 1/3 cup Lemon Juice
- 2 tbsp Rice Flour or Cornflour
- 1 tbsp Maple Syrup
- 1/4 tsp Turmeric
Start by combining all the ingredients together in a pan and whisk on a medium heat till lightly bubbling (not boiling). Reduce the heat to medium low and continue cooking till it thickens a little. Remove from the pan and cool, then place in the fridge till set.
To make a Lemon Meringue Pie simply make 1 quantity of Vegan Pastry and 1 Quantity of Aquafaba Meringue for the top. Shape the pastry into tart tins, pour in the Lemon Custard filling and set, then top with the meringue and grill the top at 180°C for 2 mins.
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