Lemon curd is traditionally made with eggs, our version uses coconut cream and cornflour in these tasty vegan scrolls for a tasty morning tea treat. You’ll need to start this treat a day ahead to allow the dough to rise – it’s worth it.
Looking for more vegan desserts and more lemon dessert recipes?
Ingredients
Nut filling
Lemon curd
Method
1.Place green tea jasmine tea bags in a heatproof jug with 1â…” cups (410ml) boiling water. Steep for 30 minutes or until water is lukewarm. Remove tea bags; discard. Stir lemon rind and 1 tablespoon of maple syrup into tea.
2.Combine flour, yeast, salt and cardamom in a large bowl. Make a well in the centre. Pour tea mixture into well; mix to a sticky dough. Transfer dough to a large oiled bowl; cover with plastic wrap. Refrigerate for 12 hours or overnight.
3.Make nut filling. Combine ingredients in a small bowl.
4.Turn dough out onto a well-floured surface; press out to a 24cm x 40cm (9½in x 16in) rectangle. Scatter with nut filling. Starting from one long end, roll dough up tightly to enclose filling. Cut log into 12 equal pieces. Place each piece, cut-side up, 1.5cm (¾in) apart (mixture will spread) in a greased 25cm (10in) springform cake pan. Cover loosely with oiled plastic wrap. Stand in a warm place for 1 hour or until dough has increased in size by one third.
5.Meanwhile, make lemon curd. Whisk lemon juice and cornflour in a small saucepan until over medium heat until smooth. Whisk in coconut cream, maple syrup and turmeric until combined; cook, whisking continuously, until mixture boils and thickens slightly. Reduce heat slightly; continue whisking for a further 5 minutes or until mixture is thick enough to coat the back of a spoon. Transfer to a bowl; cover surface directly with plastic wrap. Refrigerate until needed.
6.Preheat oven to 200°C/400°F.
7.Bake scrolls for 25 minutes. Brush tops with remaining maple syrup; bake for a further 5 minutes or until shiny and glossy.
8.Drizzle scrolls with 2 tablespoons lemon curd; top with extra grated lemon rind and chopped pistachios. Serve with remaining lemon curd.
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