Lemon Curd (Egg-Free)

I could have sworn that I had posted this long ago... Anyway, here is some egg-free lemon curd that, with further substitution, can be made vegan.

Lemon Curd (Egg Free)
Loosely adapted from this orange curd recipe.

Ingredients

180 - 250 ml juice from 2 lemons
Zest from 1 lemon
30 ml aquafaba
50 g silken tofu
150 g granulated sugar
1/4 - 1/2 tsp gelatin
4 tbsp unsalted butter
Pinch salt

Over medium-high heat, simmer lemon juice until reduced to about 60 ml. Stir in zest; set aside.

Blend aquafaba and tofu until smooth. Whisk in sugar until incorporated. Stir in cooled lemon juice and gelatin.

Return to medium heat. Whisk constantly until curd has thickened to a pudding-like consistency (about 10 minutes).

Strain curd, if desired. While still warm, stir in butter and salt. Transfer to a clean, airtight jar and keep refrigerated.

Notes

Add more or less gelatin to adjust the firmness of the curd. For the above recipe, 1/4 tsp gelatin makes a spreadable curd but not too sloppy curd, while 1/2 tsp is a little closer to jelly.

Adjust the amount of sugar to taste (I only use 100 g, because I like a more tangy curd).