Lemon and elderflower curd




  • 175 ml lemon juice
  • 75 ml elderflower cordial
  • 125 ml water
  • 250 g caster sugar
  • 65 g cornflour
  • 150 ml soy cream
  • 20 g vegan butter
  • 1 pinch salt


  1. In a small bowl, combine the lemon juice, cordial, water and caster sugar.
  2. Place the cornflour in a small saucepan and stir in the lemon mixture a tablespoonful at a time.
  3. Pop your mixture on the hob and bring to the boil. Heat for around 1 minute – it should turn thick and glossy.
  4. Remove from the heat and stir in the soya cream, vegan butter, and salt. Allow to cool, pop in a container
  5. and refrigerate until needed.
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