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Ingredients
Lemon Curd
- 150 g caster sugar
- 2 lemons, thin peelings of skin only
- 50 g cornflour
- 200 g coconut cream
- 175 g freshly squeezed lemon juice (approx. 6 lemons)
- 4 drops yellow food colouring (optional)
Finalisation
- 250 g vegan butter, diced (1-2 cm), then frozen
- 250 g 00 flour, plus extra for dusting
- 125 g water, cold
- 1 tsp vanilla bean paste
- ½ tsp fine sea salt
- flaked almonds, for garnishing
- fresh blueberries, for garnishing
- fresh raspberries, for garnishing
- Nutrition
- per 1 piece
- Calories
- 1075.7 kJ / 257.1 kcal
- Protein
- 2.8 g
- Carbohydrates
- 29.7 g
- Fat
- 14.3 g
- Saturated fat
- 6 g
- Fiber
- 1 g
- Sodium
- 90.5 mg
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