Lemon Curd

We use this lemon curd in our lemon cakes (recipe coming next week). It is extra-zesty and lemony so that it gives the cake a nice tangy flavour. Most lemon curd in the shops is not suitable for vegans so if you are craving lemon curd give this recipe a go, it is very quick and easy.

Lemon Curd

1/2 pint (285 ml) lemon juice
2 oz (55g) cornflour
10.5 oz (300g) sugar
10oz (285g) margarine

1. Dissolve cornflour in a little of the lemon juice.

2. Put rest of ingredients into a saucepan and stir in cornflour mixture thoroughly.

3. Bring to the boil, stirring every so often. Boil for 1 minute, stirring occasionally.

4. Put saucepan in a sink of cold water and beat to cool the lemon curd.

5. Keeps well for over 3 weeks in fridge.

Update 01.09.11. This recipe will make enough lemon curd to fill about 6-8 cakes. The recipe works if you halve it, but I have not tried scaling it down further than that.

So… here are some ideas to use the remaining: spread on bread or toast; as a filling between biscuit halves; or thinned down and used as a delicious tangy sauce on waffles, pancakes or cakes – serve hot or cold.

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2 Responses to Lemon Curd

  1. shirl says:

    I read somewhere that if it doesn’t contain eggs it can’t be called curd, so most vegan websites now call it vurd instead…

    • Fairfoods says:

      Shirl thanks for the feedback, this rule about lemon curd only applies if you are selling, it’s ok to call it lemon curd in a recipe.

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