This curd is silky smooth and has just the right amount of sharp sour lemon and sweet. It can be used in all manor of ways, some of my favourites are toppings to ice cream and yogurt, mixed through whipped coconut cream to make a light fool, tart and cake fillings and sandwiched between shortbread biscuits, but not forgetting the lemon meringue pie.
You could make some substitutions, for instance arrowroot it replaces the cornflour, or other plant-based milks instead of the almond milk, equally you could use and alternative sweetener, maple syrup, stevia for instance.
Its also a good idea to check how sour your lemons are, mine were quite sweet and the ½ cup of sugar was more than enough.
The best bit about this recipe is that you are guaranteed not to end up with lemon scrambled eggs.
Fills 2 370g jars
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