Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £15) Photography © Luke J Albert.
Perfect as a cake drizzle, pudding filling or spread onto scones or into sandwiches for a picnic, this lime curd is both creamy and zesty. It’s so simple to make with just
store-cupboard ingredients (and without dairy or eggs).
Makes 1 small jar
zest and juice of 3 unwaxed limes
150g (5oz) granulated sugar
400ml (14fl oz) sweetened soya milk
1 tbsp cornflour (cornstarch)
1 tbsp vegan butter
This curd will last for up to 1 week in the fridge.
Add the lime zest and juice, sugar, soya milk and cornflour to a pan, then bring to a simmer for 10 minutes over a medium heat.
Whisk frequently until it begins to thicken.
Stir in the vegan butter and cook for a further 2 minutes until smooth.
Allow to cool a little, then pour into a clean jar.
When completely cool, add the lid and chill in the fridge overnight or for a few hours until set.
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