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.
Enjoyed this recipe?
All the flavour and texture of fish cakes – but completely vegan! These no-fish cakes are golden and crisp on the outside, while being fluffy and fragrant inside.
Creamy and gently spiced, this vibrant curry will transport you to warmer climates, wherever you are.