Vegan lemon millefeuille

- Preparation and cooking time
- Prep:
- Cook:
- Plus 1-2 hours for lemon curd setting
- Serves 4
Ingredients
- 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
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.