Method (lemon curd)

1. In a small bowl, add in the corn flour and water. Stir together into thick paste.
2. Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
3. Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
4. Pour curd into a heat proof jar or bowl, cover and place aside to cool down.
5. You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken. 
6. Transfer into a piping bag for ease, snip off the tip.

Method (pastry bunnies)

1. Preheat oven to 180°C fan and line 2 large baking trays with grease proof paper.
2. Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
3. Use a bunny shape cookie cutter to chomp out the shapes. Watch the video for visual reference. 
4. Place on the baking tray, spread 3 inches apart (as they will spread / puff up).
5. Brush the tops of each pastry with some dairy-free milk, and sprinkle over some sugar. This will help get a gorgeous golden colour to the pastry, along with making them extra flakey.
6. Place into the middle of the oven and bake for 10 – 12 minutes or until the pastry is golden in colour.
7. Once fully baked, remove the tray from the oven and allow to cool fully before filling.

Method (fillings)

1. Whip up the dairy-free cream in a stand mixer fitted with a balloon whisk attachment or in a bowl with a hand whisk until thick, transfer into a piping bag fitted with a star tip nozzle.
2. Use a sharp knife to cut each pastry in half, sideways.
3. Pipe a swirl of cream into each pastry, topped with a swirl of the lemon curd.
4. Place 1 – 2 fresh raspberries on-top of the cream. Place the top of the pastry on top, pressing down slightly.
5. Dust each pastry with a dusting of icing sugar.
6. Serve and enjoy!!