If you google vegan lemon curd you'll find a recipe that's naturally closest to lemon curd you get in jam tarts. That stuff is totally artificial and no doubt uses gelatin as a thickener and lemon flavouring and yellow food dye.
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If you google vegan lemon curd you'll find a recipe that's naturally closest to lemon curd you get in jam tarts. That stuff is totally artificial and no doubt uses gelatin as a thickener and lemon flavouring and yellow food dye.
Registered User
I have pulled out my Nanna's old green and gold cookbook
Under jams, jellies and marmalades it has this recipe:
Lemon Jelly
Cut 6 pounds (2.72kg) of fresh lemons into thin slices.
Pour over them five quarts (20 cups or 4.73L) of water and let stand for 24 hours.
Then boil 10 minutes and strain through cheesecloth.
Add one cup of sugar to each cup of water and boil for half an hour.
Sorry you may have to do the conversions
Might be worth a shot. The book is ancient so I assume it would be the original style lemon jam you want?
Hth
X
ETA: added the conversions for you
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