Recipe and image courtesy of vegan brand OGGS,


  • Vegan puff pastry

For the lemon curd

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

For the whipped cream

  • 150ml Aquafaba egg alternative
  • ½tbsp Cream of tartar
  • 30g Caster sugar

For the topping

  • Fresh berries
  • 2tbsp Icing sugar


  • 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.