A simple to follow recipe for vegan lemon curd. This recipe requires no eggs or dairy and is an excellent base for other recipes such as lemon meringue pie, lemon cheesecake or just a really lovely old school lemon curd sandwich filler.
Squeeze all your lemons into a jug and make the liquid up to 300ml by adding water.
Pour this into a medium saucepan and add the caster sugar.
Heat on a medium to high heat until all the sugar has dissolved, turn the heat down to a simmer while you do the next step.
In a small jug measure the cornflour, custard powder and arrowroot.
Add the tablespoons of water and using a teaspoon stir to combine. This will be tough at first but keep going until all the powder is mixed into the water.
Pour your cornflour paste into the saucepan of sugar and lemon juice and remove from the heat.
Using a small whisk, beat the mixture quickly. It will almost immediately start to thicken and change colour, keep beating to ensure you don't end up with any clear arrowroot lumps in your mixture.
Once thoroughly beaten, leave to one side to cool.
To store add to a sterilised jar and leave to cool completely. I use Kilner 500g jars (you may have a tiny bit extra as a bonus to have on toast now!).
How to sterilise a jar: simply boil the kettle and pour into the jar and leave until you're ready to use. To use pour the water away and fill the jar making sure the lid is secured tightly.