Avocado Buttercream & Easy Peasy Vegan Lemon Curd

recipes Sautter Johnston (baker extraordinaire at The Loaded Bowl)
photos Lacey Elaine Dillard

Avocado Buttercream
Yields: 1.5 c.

1 small to medium avocado 
24 oz. powdered sugar 
1 t. lemon juice
1/4 t. vanilla
Zest from 1 lime 

-Mash avocado (no brown spots) 
-Add lemon juice and beat until smooth, slightly lightening in color. About 2-3 mins.
-Add powder sugar a little at a time 
-Add vanilla, lime zest 

*Best paired with chocolate cake, chocolate cupcakes or chocolate donuts. 

Easy Peasy Vegan Lemon Curd
Yields: 2.5 cups

Fine zest of 4 lemons
6 T. cornstarch
2/3 c. + 2 T. Water
7 large lemons juiced (about 400 ml)
2 c. sugar
1/2 c. alternative milk (unsweetened)
1/2 c. buttery spread (earth balance)

- Add zest and cornstarch to a stainless steel pot and slowly whisk in water
- Whisk in lemon juice and sugar
- Heat on medium low until sugar dissolves and mixture is very thick (pulls away from pan/ coats back of wooden spoon)
- Turn down to low, add milk and butter, and stir until melted
- Remove from heat and pour into a clean glass jar
- Seal and refrigerate overnight

*Great filling for tarts, cakes, and vegan meringues/pavlovas,  spread on toast, mix with vegan yogurt or ice cream.)