Lemon Curd Recipe

cake, cupcakes, jams, Sweets - Desserts, Uncategorized, vegan

img_7758

 

This recipe is one of my favourites, especially for cake fillings and buttercreams.

Lemon curd can be used for pies, squares, cakes or to give any dessert a zesty and tangy twist.

Ingredients

  • lemon zest of 3 lemons
  • 3 Tbsp cornstarch
  • 1/4 cup water
  • lemon juice of 5 lemons
  •  1 cup granulated sugar
  • 1/4 cup coconut milk
  • 5 Tbsp coconut oil

Instructions

  1. Mix the cornstarch with the milk, water, sugar, zest and lemon juice in a pot.
  2. Combine until smooth.
  3. Cook the mixture on medium heat, keep stirring until it becomes a thick jam.
  4. Turn off the heat, and add the coconut oil

 

 

Berry bliss cake!

cake

 

Now I will share this amazing recipe lemon cake!

IT’S EGG-FREE AND DELICIOUS!

First of all, you need a variety of berries. I used blueberries, raspberries and the amazing strawberries and 1 lemon.

1 1/2 cup  flour

1 cup sugar

1 cup milk (i added this time in the milk 30ml yoghurt)

1/3 cup olive oil

20 gram baking powder

3 tbsp lemon zest

 

1 tbsp lemon juice
Divide this mixture in two oven trays , same size ofcourse!
Bake for approx. 20min on 170 degrees celcius
 and let it cool down before, adding the cream and fruits.
This my mandala filling:
DSC_0046

Next i put the 2nd layer on top

DSC_0051 DSC_0054

Then to give it more flare i have added flowers, mint and coconut flakes:

TADAAA!

DSC_0001

Lemon Mascarpone Cheesecake

cake

No – bake & Egg-free

Ingredients:

For the base:

  • 125 gm (8 large or 10 regular) digestive biscuits
  • 200gr crushed almonds
  • 60 gm (1/4 cup) butter at room temperature

For the cake filling:

100 gram Liquid cream
500 gram Mascarpone cheese
160 gram  icing sugar or confectioners sugar
200 gram  Cream cheese
1 tbsp of fresh lemon zest

Method:

Prepare the base:

Process the biscuits in a food processor until they turn into a fine powder. Do the same with the almonds

Put the biscuit powder in a mixing bowl, add the almonds and the room temperature butter and mix with your fingertips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder.

Press this mixture over the base of a deep 8” (20 cm) or regular 9” (23 cm)  springform pan or a pan with a detachable base.

Refrigerate for half an hour or place in the deep freezer for 10 min.

Prepare the filling:

In a large bowl, with a wire whisk,  beat the mascarpone, sugar, cream & cream cheese until smooth and creamy. Stir in the lemon zest, mix well and keep aside.

Put in the springform pan on top of the cookie base.

Allow setting in the refrigerator for 3 to 4 hours before serving.

Garnish with grated chocolate/mint or with fresh lemon slices if desired.