Lemon Vurd

I have always loved lemon curd. Slathered on toast or just by the spoonful out the jar, I'd happily eat it several times a day. My granny makes mouth-wateringly good lemon curd and I was determined to recreate it so I could enjoy it once more, with no eggs and no dairy, two of the main ingredients. I have amalgamated several different recipes to come up with my ultimate lemon curd with just enough bite to tweak the insides of the cheeks but the mellow smoothness that makes the bitterness all worth while. This recipe makes around 2 medium sized jars and should last about 2 weeks in the fridge if you haven't already scoffed it.

Ingredients:
Finely grated zest of 4 large lemons
200ml fresh squeezed lemon juice (about 5 large lemons)
3 tbsp cornflour
100ml water
200g granulated sugar
60ml soy milk
70g butter - I used dairy free

Method:
zest the lemons then roll on a hard work surface to release the juices before squeezing (its amazing how much more you get). Place the lemon zest and cornflour into a non-stick pan and slowly whisk in the water until the cornflour has dissolved and a smooth paste forms.

Place the pan over a medium heat and add in the remaining water, lemon juice and sugar and stir to dissolve the sugar. Keep stirring the mixture until it becomes thick enough to coat the back of a spoon without sliding off.

Add in the milk and butter and turn the heat to low. Gently stir the mixture to melt the butter and create a smooth consistency. Once a silky texture has been reached, remove from the heat. Pour the mixture into sterilized jars and leave to cool and set.

Serve on crusty bread or over ice cream!

Enjoy!

When you make this please take a picture and tag me using #diaryofadefectivehousewife