VEGAN LEMON CURD

With so many egg allergies amongst children and adults, why wouldn’t I try and make this VEGAN LEMON CURD? It is thick, lemony, luscious and perfectly balanced! Add it to a dessert tart or dollop it over ice cream! Enjoy x

350ml warm water

200g caster sugar

80ml fresh lemon juice

40g Orgran No Egg Replacer

20g gf plain flour

turmeric for colour OR 1 drop natural yellow colour

Prepare the Lemon Curd by placing all ingredients into a saucepan and over a medium heat continuously whisk until smooth and is a thickened consistency. If it is too thick, add a little more water. Allow to completely cool.