Lemon curd

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Lemon curd, mmmmmm, so yummy and zingy but also crammed full of eggs and milk – not ideal for us at all! I have such clear memories of not very inspiring school cookery lessons and particularly the one where we made lemon curd – I was so surprised at the ingredients! As a child I imagined lemon curd was made like jam, how wrong was I!

Anyway, I had an idea of making a lemon mousse using aquafaba and lemon curd as lemon mousse was my most favourite pudding when I was little. Sadly that experiment was a total failure, resulting in airy foam suspended above a layer of lemon curd – not nice! Anyway, it prompted me to make some gorgeous egg and dairy free lemon curd. Yes it is possible, in fact it is actually rather delicious, the only real difference being that it doesn’t keep as long as the conventional kind.

Utterly delicious served on toast, with scones or keep some for my divine lemon cake recipe coming later this week.

Lemon Curd (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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makes 1 medium jar or 2 small

  • 1/3 cup oat milk
  • 1/3 cup water
  • 1 tbsp cornflour
  • 6 tbsps caster sugar
  • 6 tbsps lemon juice (about 2-3 lemons)
  • 1 tsp lemon zest
  • 4 tbsps dairy-free spread
  • pinch of salt

– Dissolve the cornflour in the water and oat milk. Heat and stir until starting to bubble.

– Add the dairy-free spread, lime juice, zest, sugar and salt.

– Continue to bubble until it starts to thicken.

– When coats a spoon transfer to a non-metalic bowl and whisk with an electric whisk for a couple of minutes.

– Cool to room temperature and then transfer to the fridge.

– This curd will keep for 4-5 days in the fridge.

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Lime/Lemon Mousse

Ok, so it’s not a traditional citrus mousse of whipped up egg whites, but such a great use of the remaining lime/lemon curd. I’ve always been rather partial to a citrusy mousse – so much more refreshing than a chocolate version – but the whole mousse concept doesn’t work very well if you’re avoiding eggs and dairy. This combination of whipped soya cream with zingy lime curd produces a gorgeously silky, velvety and tangy pudding.

This is by no means a follow to the letter recipe – simply add the amount of curd you want to produce the desired taste. Big S said this pudding was ‘awesome’ – pretty high praise!

Lime/Lemon Mousse (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

for 8 small mousses

  • 1 pack soya whipping cream, such as Soyatoo
  • lime/lemon curd to taste, I used 2 tbsps per mousse

– Whip up the soya cream until soft peak

– Stir in the lime/lemon zest

– Pour into pretty glasses and place in the fridge to set.

Lime Curd (dairy and egg-free)

This recipe is inspired by the fabulous Tiny Kitchen Stories blog – definitely one of my favourite  bloggers, not just from her blog but also her lovely interactions with other bloggers. She very kindly posted a vegan version of some scrummy lemon cupcakes (mmmm, lemon, yum!). Also, Big S loves anything zingy so I thought she’d like to try some lemon curd…. having no lemons in the house, I opted for a lime curd instead and altered the recipe to avoid the coconut milk which I’m really not keen on.

This vegan lime curd doesn’t keep for long like the usual version but is still luxurious, velvety, zingy and tangy. In fact, it could just as easily be lemon curd, just substitute the lime for lemon. Watch out for more recipes using this delicious curd in the next few days.

Lime Curd (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

  • 1/3 cup oat milk
  • 1/3 cup water
  • 1 tbsp cornflour
  • 6 tbsps caster sugar
  • 6 tbsps lime juice
  • 1 tsp lime zest
  • 5 tbsps dairy-free spread
  • pinch of salt

– Dissolve the cornflour in the water and oat milk. Heat and stir until starting to bubble.

– Add the dairy-free spread, lime juice, zest, sugar and salt.

– Continue to bubble until it starts to thicken.

– When coats a spoon transfer to a non-metalic bowl and whisk with an electric whisk for a couple of minutes.

– Cool to room temperature and then transfer to the fridge.

– This curd will keep for 4-5 days in the fridge.