Did ya make my lemon lady fingers yet? They are deelish!
This is simple dessert that you can creating using those lovely little cookies...
After seeing a similar recipe in the Food Network mag – which I can’t seem to find online anywhere – I just had to veganize and recreate it! It was a layered dessert that could be placed on a long plate; however, the first time I made it, I didn’t have extra coconut milk on hand, so the whipped cream looked more like thick, liquid goop. If that happens to you, you can make a quick switch to a trifle bowl.
You. Will. Love. This. Flavor.
One batch of my lemon lady fingers
One batch of my vegan lemon curd – recipe below
One batch of coconut whipped cream – directions below
Lavender or candied ginger, for sprinkling
Vegan Lemon Curd:
Adapted from Desserts with Benefits
1⁄2 c. almond milk, or other non-dairy milk
1⁄2 c. fresh lemon juice
1 T. cornstarch or arrowroot powder
1⁄2 c. organic cane sugar
Pinch of sea salt
Pinch of turmeric, for enhanced yellow coloring
1⁄4 c. lemon-infused vodka (learn more about infusing your own liquor!)
1⁄4 c. organic non-hydrogenated vegetable shortening, like Spectrum (sustainably sourced)
For the lemon curd:
In a small saucepan, combine first 6 ingredients. Bring the mixture to a boil and then reduce heat to a simmer; simmer the curd for about 7-8 minutes and then add the lemon-infused vodka. Stir the curd regularly for another 3-5 minutes.
Remove the pan from the heat and stir in the shortening until everything is smooth. The mixture should be thick enough to coat a spoon.
Coconut Whipped Cream:
To have a perfect coconut whipped cream, keep several cans of coconut milk in your fridge; sometimes the cream and the milk do not separate properly. The coconut milk should be refrigerated for at least 24 hours. 30-45 minutes before whipping the cream, place the mixing bowl and beater(s) in the fridge too.
When you’re ready, open the can carefully and scoop out the solid cream from the top – only the cream.
Place it in the mixing bowl. (Save the milk/water for a smoothie or other recipe.) Beat the coconut cream on high for 5-10 minutes. Add a teaspoon of maple syrup or vanilla to add flavor, if desired.
Once the cream has stiff peaks, it’s ready to go.
Layer the lady fingers/curd/cream however you’d like! You can arrange them on a long plate or in a trifle bowl. The coconut cream held up well for a day in the fridge; after that, it gets a little wonky.
I know I say this all of the time, but this is soooo good. Enjoy!