So, you made the shortcrust for the crostata and ran out of eggs. How can you possibly make the custard? Easy! This eggs-free custard recipe is a true and proper explosion of sweetness, and ideal for vegan, gluten and lactose intolerant individuals.
- 100 ml LIMMI lemon juice
- 200 ml water, at room temperature
- 150 g sugar
- 50 g corn starch (maizena)
- 1 teaspoon turmeric
In a small pan, mix the sugar with the corn starch, and then stir in the lemon juice and water.
Add a level teaspoon of turmeric to give the custard its “yellow cream” colour.
Next, turn on the heat, and stir with a whip until it thickens.
For firmer custard, use more corn starch.