Lemon curd is a common ingredient in international desserts. That's a creamy mixture with a strong lemon flavor, and it is traditionally prepared with egg yolks. This is a vegan version - I added poppy seeds, crushed biscuits and strawberry jam to break up that intense sour taste, but if you are preparing a cake that has lemon curd as an ingredient, omit those three things.
Allergens: none | Preparation time: 15 min | Portions: 2 | Complexity: easy
Ingredients
250 ml soy milk
30 g cornstarch
2 lemons juice
2 lemons zest
pinch of turmeric
2 tbsp agave nectar
1 tbsp poppy seeds (omit if making a cake)
2 tbsp jam of choice (omit if making a cake)
4-5 integral biscuits (omit if making a cake)
Preparation
Mix the starch, turmeric, lemon zest and poppy seeds (if using) in a small bowl.
Put soy milk, agave and lemon juice in a saucepan. Mix well.
Turn on medium-high heat under the pot and add starch with lemon and poppy seeds while stirring.
Cook for 5 minutes, stirring constantly - it should thicken like a pudding. Remove from the stove.
Make your desired cake, or serve in glasses with a biscuit base and jam topping as shown in the picture.
Notes
Tapioca starch can be used instead of classic cornstarch, and ordinary white sugar instead of agave nectar.
