Lemon Curd

Ingredients

300 g granulated or caster sugar
65 g cornflour
1 pinch of salt
235 ml oat milk
115 ml water
235 ml lemon juice
Zest of 1 unwaxed lemon
1/4 tsp turmeric powder
15 g vegan butter

Method

Mix the cornflour with the water, and then into the oat milk.

Into a saucepan, place the sugar, lemon juice, lemon zest, and turmeric powder. Stir in the cornflour-water-oat milk mix. 

Over a medium heat, cook the ingredient, whisking continually. After about 5 minutes, the lemon curd will be thick enough to coat the back of a spoon. Remove the saucepan from the heat, and stir in the vegan butter. 

Set aside to cool, stirring occasionally. Then transfer into a sterilised glass jar. Store in the fridge.