vegan lemon curd tartlet, and sunshine Sunday 💛🌞 brb, week planning mode✌🏼
4-5 lemons (juice and zests) | 35g cornstarch | 2g Agar / 150g sugar | 250mL water | 70g non dairy butter
Zest 1 lemon and squeeze all of them. Pour the juice and zest in a saucepan and add the agar, cornstarch sugar & water.
Place on medium heat and bring to a gentle boil (while constantly stirring with a wooden spoon). Lower the heat and continue to stir until it gets thicker.
When you can trace a line on the bottom of the pan and it doesn’t disappear you can remove it from the heat.
Last, add dairy-free butter, and stir. Then add, the dairy-free butter and stir. Pour onto prebaked pie crust, and place in the fridge to keep it fresh.