Gastronomixs

Vegan lemon curd

A tangy curd with coconut milk and lemon as the key ingredients. The curd is thickened with a combination of cornflour and agar-agar.

Makes 700g.

Vegan lemon curd

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Ingredients

60

ml

lemon juice

2

tbsp

lemon zest

500

ml

coconut milk

1

g

turmeric

4

g

agar-agar

120

g

sugar

40

g

cornflour

Preparation method

  • Stir together the lemon juice and zest, the coconut milk, the turmeric, the agar-agar, the sugar, and the cornflour to form a smooth mixture.
  • Bring to the boil over a low heat, stirring continually, and simmer for one minute.
  • Pour the curd onto a flat surface and leave to cool.
  • Leave to firm up in the refrigerator for at least an hour.
  • Loosen the curd in a blender.
  • Store in the refrigerator.

Serving suggestions

  • As a filling for a vegan lemon meringue pie.
  • In a composition with components of mango, coconut, passionfruit, and pineapple.
  • Use in a composition with components of banana, red fruit, or vanilla.

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