Lactose-free lemon buttercream

Ingredients for 1 servings:

• 500 g vegan butter
• 2 packets of vanilla pudding powder
• 750 ml milk, lactose-free
• 60 g sugar
• 4 organic lemons
• 4 tbsp sugar
• 3 tbsp cornstarch

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

Prepare the vanilla pudding according to the package instructions, but with 750g milk and 60g sugar. Then transfer the pudding to a bowl and cover it airtight with cling film immediately after cooking. To do this, place the film directly on the pudding and not just cover the bowl. Then let the pudding cool for a few hours. If you want it to cool down faster, simply refrigerate the lukewarm pudding. In the meantime, prepare the lemon jelly. To do this, finely grate the zest of 3-4 organic lemons, depending on their size, and set aside. Then roll the lemons and then squeeze them. Bring the freshly squeezed lemon juice, 4 tablespoons of sugar, 3 tablespoons of cornstarch, and the lemon zest to a boil over medium heat. Be careful, it burns easily! Keep an eye on it and stir constantly! As soon as the mixture starts to gel, remove it from the heat, transfer it to a bowl, and seal it with cling film. The jelly also needs to cool to room temperature. Once all ingredients have cooled, cream the room-temperature butter, ideally using a food processor. Once the butter has turned light in color and increased in volume significantly, add the pudding and then the lemon jelly a spoonful at a time. Season to taste. Use the cream as a filling for a cake.