Vegan lemon millefeuille

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

Prep: 30 mins

Cook: 25 mins

Plus 1-2 hours for lemon curd setting

OGGS Lemon Mille-Feuille

Published: April 1, 2021 at 11:27 am

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

Ingredients

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.