Hey guys, happy Monday ☀️ To go with the sunshine I’m enjoying, I made these lemon curd parfaits and served them with fresh fruit and whipped aquafaba (yeah it’s basically chickpea water but mixed with sugar and whisked, it’s just fluffy sugary goodness).
Here’s the recipe for my Vegan Lemon Curd Parfaits 🍋
1 ½ cup lemon juice
Zest of one lemon
1000ml (large can) of coconut cream
1 cup sugar
1 cup cornstarch
1 teaspoon turmeric (for coloring)
Combine all the ingredients in a large saucepan and bring to medium. Stir regularly until the mixture thickens (can take 10-15min). Once done, pour into vegan pie crust or little jars to make parfaits. Let it sit overnight to set and enjoy ! 🍋
As you may recall, last time I tried to make lemon tart it was an unmitigated disaster. Well, I made several changes this time around. Used a completely different recipe - Stephanie Alexander’s recipe, to be exact, as recommended by a friend who’d actually used it before - and went with frozen shortcrust pastry instead of making my own. I thought it would be less depressing if this attempt was as much of a disaster as last time if I hadn’t spent ages carefully making the crust as well as all the rest. Frozen pastry is often tougher than homemade, and this is no exception, plus my blind baking still needs work, but the crust is perfectly edible.
I left off trimming the pastry until after I’d blind baked it, because I read that as a tip for fighting shrinkage, and it worked! The crust shrank a little when I baked it with the filling in (which just kind of shows it was underdone on the blind bake) but only slightly, and there was enough room for all the filling in the crust! Yay!
The actual lemon filling is gorgeous. It’s just lemons (juice and zest), eggs, sugar and cream, that’s it. And it’s SO GOOD. It baked evenly without puffing up or browning (I suspect my oven was too hot last time) and has set to a lovely creamy, wobbly consistency. It’s gloriously lemony and not too sweet, but not quite eye-wateringly tart either. And so pretty!
I was impatient and cut a slice while it was still warm, so I can only imagine how good it will be once it’s chilled properly. And lemon tart is one of my favourites, so it’s nice to know I can actually make one after all! It’ll be even better with a sweet homemade shortcrust, next time.