When you're tired of lemonade, use life's lemons to make a citrusy crepe cake.
Vegan Lemon Curd:
1/2 cup water
1 cup granulated sugar
6 tablespoons cornstarch
1/2 cup fresh lemon juice (from 5-6 lemons)
4 teaspoons lemon zest
Large pinch of salt
220 grams all-purpose flour
80 grams potato starch
50 grams sugar
600 milliliters soy milk
Dash vanilla extract
Thinly sliced lemon
Let's get Cooking...
Make the lemon curd: In a saucepan, whisk together the water, sugar, cornstarch and salt until the cornstarch has dissolved. Bring to a boil over medium-high heat, stirring constantly. When it thickens to the consistency of lemon curd (coating the back of a spoon), add the lemon juice and lemon zest. Bring the heat down to low and continue cooking until it has re-thickened. Pour through a mesh sieve and cool at room temperature.
Make the crepes: Place the flour, potato starch and sugar in a bowl and lightly beat with an electric mixer. Gradually add the milk, then add the vanilla extract and mix well until the batter is smooth.
Set a lightly greased frying pan to medium heat and pour in enough batter to cover the bottom of the pan. Bring the heat down to low and place a lid on the pan. Cook the crepe until the surface is fully cooked.
Gently loosen the edges of the crepe from the pan, then flip the crepe out onto a plate. Continue with the remaining batter - you should be able to make about 15 crepes. Allow the crepes to fully cool.
Assembly: Place the lemon curd in a piping bag. Stack the crepes on top of each other, piping some lemon curd between each crepe. Smooth the surface after placing each new crepe down to evenly distribute the lemon curd. For a non-vegan alternative, alternate the lemon curd layers with whipped cream!
Place the crepe cake in the fridge for 30 minutes, for the lemon curd to slightly stiffen. Dust the cake with confectioner's sugar and a lemon slice and enjoy!