I love lemon...zingy and fresh it's a burst of summer on my tongue. Okay...maybe that's a bit over the top but you get the drift. A refreshing taste that mixes sweet and sour perfectly. I've made this with a shortbread crust as I find a)its fool proof and b)additional flavours can be added successfully. There's a lot of lemon in this recipe; and a lot of zest so you'll need a good zester!. It's worth the effort as it really does make a difference to the final outcome.
Obviously the non vegan bakers among us can use egg to bind. For this recipe I use cornflower (a standby ingredient for thickening). The trick with cornflower is avoiding lumps. So I add 1/3 of a cup of the lemon liquid to the cornflower, stir with a strong wooden spoon, add another 1/3 cup, stir again. With the next 1/3 cup I grab the whisk and give it a good whisking. This mixture is then added back into the pan and whisked again before letting it bubble away.
Free From: Dairy, Egg, Soya, Gluten
Preheat oven to 170°C, 350°F
1/4 cup caster sugar
3/4 cup dairy free margarine (I use Pure Sunflower)
1 tsp lemon extract (if you don't have this then don't worry)
Finely chopped zest of 1 lemon
2 cups Dove's Farm Gluten Free Self Rising Flour
1/2 tsp Xanthan Gum
Cream the sugar and margarine until a pale colour and a bit fluffy. You can do this with an electric mixer on high in about 5 minutes.
Add in the rest of the ingredients and mix until you've a soft dough.
Press the dough into a greased square baking tin
Put some grease proof paper on top and pour in the baking beans to ensure that the crust doesn't bubble up.
Bake for 10-12 minutes until light brown around the edges
Take out of the oven and allow to cool.
I love lemon curd; I remember it from my childhood visits to England. We didn't have it in Canada and it always reminds me of London and I get all nostalgic (Jelly Tots have the same effect!)
2 cups of Lemon Juice (fresh or bottled)
1 1/2 cup of water
2 3/4 cups of caster sugar
1 cup corn flower
2 tbs non dairy margarine
1/4 cup non dairy cream
1/4 tsp salt
Chopped zest of three lemons
Put the lemon juice, water and sugar into a pot and heat gently. Stir to dissolve the sugar and add the salt. Put the corn flower in a large bowl and add 1 cup of the liquid slowly (I did 1/3 cup at a time). Stir with a strong wooden spoon (it will be sticky and paste like to give it some welly). By the time you've add the final 1/3 cup you should have a whiskable liquid. Give it a good go with a whisk to get rid of any lumps. If you like, add in another 1/3 cup of the lemon liquid and whisk. Then put it all back into the pot with the rest of the liquid and bring to the boil. As it heats up you need to keep a beady eye on it and whisk as you go. As it boils it will turn from a pale liquid into a dark yellow jelly like consistency.
Let it bubble for a couple of minutes (whisking as you go). Take off the heat and add in the zest, the margarine, the cream. Mix well.
Now pour into the prepared cake tin and pop in the oven for 15 minutes.
After 15 minutes take it out and let it cool completely before slicing. It's quite rich so small pieces are best (Molly strongly disagrees with that last point!).
If you like, add a dusting of icing sugar.
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