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  • Jesmond Cake Company

Vegan lemon curd frozen yoghurt

Vegan lemon curd frozen yoghurt


4 unwaxed lemons, zested and juiced (about 125ml)

1 teaspoon cornflour

¼ teaspoon salt

300g caster sugar

30g creamed coconut

30g dairy free margarine

500ml dairy free yoghurt

First mix a little of the lemon juice into the cornflour to make a paste and put to one side. Put the rest of the juice, zest, salt and sugar in a pan and bring to the boil. Add the creamed coconut, margarine and cornflour paste and whisk to make sure there are no lumps. Simmer for about 8 minutes, stirring occasionally until it begins to thicken. Allow to cool.

Once your lemon curd has cooled, mix it with the yoghurt. As the curd is so thick it helps to whisk the mixture. Freeze it in an ice cream maker or by putting it in a Tupperware box in the freezer, stirring every hour until it hardens.

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