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Ahhhhh dearest bread loving readers, is there anything more wonderful than thick, creamy lemon curd spread onto hot toast? Surely not! And until today, I’d gone without the citrusy good stuff for all my vegan years. But then I found this tremendous recipe, and tweaked it slightly to recreate the wonderful lemon curd of my youth……
- The juice of 4 large lemons + plenty of zest (I used a bar zester and scraped plenty off them all)
- 3/4 cup sweet soya milk
- 2 tbsp cornflour or maizemeal
- 1 tsp No Egg
- 6 tbsp light brown sugar
- 5 tbsp vitalite
Put the soya milk, cornflour/maizemeal and No Egg into a saucepan and whisk until thoroughly dissolved (I used an electric hand mixer for this part). Turn up the heat and mix all the other ingredients, gently (hand) whisking constantly until the mixture is bubbling and thick. Finish off with another whizz from the electric mixer so all ingredients are thoroughly mixed. Pour into a bowl and let cool in the fridge awhile before decanting into jars. This should make one big jam jar sized portion of lemon curd.
Get that toast on! (or freshly baked bread will do……)