If I were a princess I would eat nothing but citreous sweets: lemon custard, lemon curd, lemon tartlets, lemon trifle, and of course, Lancaster lemon cakes.
Lemons and princesses are such perfect playmates. Lively and bright, sometimes sassy, sometimes tart. So charming they make you pucker up for a chaste peck on the cheek. Lemons and princesses crisscross the globe. They are bound by arranged marriage to exotic foreign cuisine and become beloved as daughters of local soil.
This lemon custard is no custard in the traditional sense, but “custard” has a royal ring to it, while “pudding” belongs to peasant phonetics. This citron fancy is satiny as the princess’s gown, light as her laugh, and pale as her heliophobic throat.
The Princess’s Lemon Custard
Adapted from Vegan Heritage Press
- 1 ½ cups sugar
- ½ cup cornstarch
- 2 cups nondairy milk
- 12 ounces extra-firm silken tofu (I like Mori-nu’s silken tofu in the neat aseptic box)
- Juice of two lemons (or about ½ cup)
- Zest of two lemons
In a large saucepan, whisk together the sugar and cornstarch. Whisk in the milk and cook over medium to medium-high heat, stirring frequently. Remove from heat when the mixture becomes thick, almost gloppy (this happens quite quickly: one moment you have milky liquid, the next, translucent goo). Scrape the custard into a bowl to cool.
Meanwhile, blend the tofu and lemon juice in a food processor until smooth, occasionally scraping down the sides with a spatula. Add the zest and custard mixture and process until perfectly silky. Store the custard in the refrigerator, covered, and chill for a few hours before serving to your favorite princess (or prince).