Dairy free Lemon curd

Ingredients

• 10g gelatine sheets ( 3-4 units)
• 200g freshly squeezed lemon juice
• 60g egg yolks
• 300g whole eggs
• 300g demerara sugar
• 340g vegan butter

Method

1. Soak the gelatine sheets in a bowl of cold water to hydrate.
2. Gently warm the lemon juice in a small saucepan — do not boil.
3. In a separate bowl, whisk together the eggs, egg yolks, and sugar until the mixture is light and pale.
4. Temper the egg mixture by slowly pouring in the warm lemon juice while whisking.
5. Return the entire mixture to the pan and cook over medium heat, stirring constantly, until it comes to a gentle boil and thickens to a custard-like consistency.
6. Remove the excess water from the gelatine, then stir it into the hot lemon crème until completely dissolved.
7. Take the pan off the heat and add the vegan butter, stirring until fully incorporated and smooth.
8. Use the lemon crème while still warm to fill your cake or tart, before the gelatine sets.

Tips for the Perfect Lemon Curd

• For a more intense lemon flavour, add some finely grated lemon zest along with the juice.
• This recipe pairs beautifully with gluten-free sponge cakes, vegan tarts, or as a layered dessert component.
• Store leftovers in the fridge for up to 3 days — simply whisk gently before using again.
• The gelatine is not needed if the dessert in in a glass or Jar