Nesta’s lemon curd (gluten-free)

Just like granny used to make! This is lovely spread on toast, of course, but also makes a great filling for a sponge cake. Afternoon tea anyone?


  • Juice and grated rind of 1 lemon – 3 tbsp
  • 1 1/2 tsp cornflour
  • 3 oz (85g) white caster sugar
  • 2 1/2 oz (70g) vegan margarine


  1. Dissolve cornflour in a little juice.
  2. Put rest of ingredients into a saucepan and heat until sugar has dissolved. Gradually add this mixture to the cornflour mix, stirring well.
  3. Return all to the pan and boil until mixture coats the back of a spoon – not more than 1 minute. Put into a warmed jar and cover with greaseproof paper until cold. 
  4. Replace greaseproof with lid and store in fridge.

Keeps well for over 3 weeks in fridge.

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