lime curd

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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