I’ve always been a fan of crumble, and from a young age was obsessed with lemon curd, so I recently thought, why not combine the two and see what happens? The love child of this experiment developed into a beautiful lemon curd crumble; creamy and tart on the bottom, crisp and crunchy on the top. It is the ultimate flavour sensation, with its flavoursome fruit layer coupled with the creamy, coconutty crumble topping.
This recipe is bright in colour and vibrant with flavour, and reminds me of the first sign of sun in the spring, and the warmth and light of the summer. It is light, with sour and acidic notes, whilst also being incredibly refreshing. Using fresh lemons, it contains an abundance of vital vitamins and minerals. Lemon season starts roughly around late winter / early summer, and runs right through to the warmer months, and eating seasonally, you can rest assured you are getting in all the goodness that nature intended for you to have access to at this time of year.
I love serving this warm as a dessert, with either plant-based ice cream (I like soy, coconut or cashew) or homemade vegan cashew cream sauce or custard. You could also use single or double cream or plant-based cream or creme fraiche (I love anything by Oatly). I also love it chilled from the fridge, served with fresh or stewed berries, either as a breakfast, a snack or a chilled dessert.
For the vegan lemon curd
60g coconut oil, melted
juice and flesh of 4 lemons
zest of 1-2 lemons
100g honey, coconut sugar or other natural sweetener of choice
3-4 tablespoons arrowroot powder*
6 tablespoons soy yoghurt or solid coconut milk from a tin (can replace with other yoghurt of choice such as coconut, oat or almond yoghurt. Those who eat dairy can also use probiotic dairy yoghurt or double cream)
* If you are not vegan, you can use 3 eggs and 2 egg yolks instead of the arrowroot, using the same method as below).
For the topping
100g ground almonds
100g desiccated coconut
2-4 tbs honey
1 tbs coconut sugar
50g coconut oil
20g grated lemon zest
Preheat the oven to 160c. Lightly grease a heatproof oven dish with coconut oil or line with greaseproof paper.
Start by mixing the topping ingredients in a medium bowl using a wooden spoon, then crumble into breadcrumb-like clumps with your fingers. Place in the freezer to stiffen whilst you prepare the lemon curd layer.
To make the vegan lemon curd layer, measure the lemon juice, lemon zest, lemon flesh (removing the remaining flesh from the lemon skin using a metal spoon and / or your fingers), coconut oil and honey or other sweetener of choice into a medium saucepan over a medium to high heat. Immediately whisk in the arrowroot, adding 2 tablespoons first, then whisking until fully combined, before adding the remaining 1 to 2 tablespoons gradually. If the mixture seems thick enough after 2-3 tablespoons of arrowroot, you don’t need to add the 4th tablespoon. Whisk again to combine thoroughly.
Continue to heat over a medium to high heat, until the mixture begins to thicken and bubble. It should become smooth, quite gloopy and glossy. During one of my test runs, a lot of the oil separated and sat on the surface, but if this happens, simply remove from the heat and whisk vigorously until the mixture comes together smoothly again.
Once the mixture has become thick and smooth, remove from the heat and whisk the mixture a final time to ensure it remains creamy and doesn’t separate.
Now whisk in the soy yoghurt or solid coconut milk (or whichever alternative you might be using), one tablespoon at a time, until smooth.
Pour the mixture into your prepared dish and then cover with the crumble mixture. Place in the oven for 15-20 minutes, until the crumble begins to brown and crisp.