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Vegan lemon millefeuille

  • Serves 4

This light yet zesty dessert is perfect for spring, and it's totally dairy-free

Lemon Mille-Feuille

Published:

Recipe and image courtesy of vegan brand OGGS, loveoggs.com

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Ingredients

  • Vegan puff pastry

For the lemon curd

  • Lemons 4, Zest of 2 and juice of 4
  • Cornflour 2 tbsp
  • Aquafaba egg alternative, such as OGGS 100ml
  • Caster sugar 150g
  • Margerine 3 tbsp
  • Dairy-free milk 2 tbsp

For the whipped cream

  • Aquafaba egg alternative 150ml
  • Cream of tartar 1/2 tbsp
  • Caster sugar 30g

For the topping

  • Fresh berries
  • Icing sugar 2 tbsp

Method

  • Step 1

    Pop all the lemon zest into a pan with the cornflour on a very low heat.

  • Step 2

    Whisk up the aquafaba with a fork for 30 seconds in a cup and add it to the pan. Give it a gentle stir with a hand whisk.

  • Step 3

    Add the lemon juice and sugar and increase to a medium heat. Continuously stir the zesty mixture until all the sugar has dissolved. Increase the heat ever so slightly at this point and keep stirring for 7-10 minutes until it reaches a super thick consistency.

  • Step 4

    Add the margarine and dairy-free milk to give it a glossy finish. Transfer to a sterilised jar, leave to cool then place in the fridge for 1-2 hours to set.

  • Step 5

    Once the lemon curd is set, preheat the oven to 180°C/Gas Mark 4. Cut the puff pastry into 12 equal rectangles. Line a baking tray with parchment paper and lay the pastry on top. Lay another piece of parchment paper on top of the pastry and weigh it down with a second baking tray. Bake in the oven for 20-25 minutes until golden brown. Leave to cool.

  • Step 6

    Meanwhile, make the whipped cream. Using an electric whisk, whisk the aquafaba on a high speed. After 2 minutes, add the cream of tartar. Once the peaks become stiff, slowly add the sugar and continue to mix on a high speed until thick and creamy. Gently fold in 3-4 tbsp lemon curd.

  • Step 7

    For each of the 4 mille-feuille, sandwich 3 pastry rectangles with lemon cream between each sheet. Top them off with another layer of cream and some fresh berries. Dust lightly with icing sugar and serve.

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