Remember I made lemon curd a few weeks ago? It was pretty good, but after a little experimentation this afternoon I’m going to go ahead and say that this recipe is better, more authentic and downright delicious!
Ingredients (to make 1 jar)
9 tbsps aquafaba
9 tbsps lemon juice
6 oz caster sugar
3 oz coconut oil
3 oz vegan margarine
Zest of 1 lemon (optional)
Add all the ingredients to a saucepan and whisk continually over a medium-low heat.
The mixture will start out clear but around the 7-9 minute mark will thicken and become opaque. Turn the heat right down and continue stirring for a further 2 minutes.
Remove from the heat and carefully pour it into a sterilised jar. Leave it to cool completely, to make sure you don’t burn your tongue! (Not that I’m speaking from experience…. oh no 😉 )
Spread on toast and enjoy!
No I haven’t eaten nearly three whole jar already, I made a 1/3 quantity as a test!
The next test will be to see if this lemon curd works better in a lemon meringue pie! Watch this space 🙂