Vegan lemon millefeuille

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

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.

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.

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.

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.

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.

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.