Prepare Lemon Curd: In a medium saucepan, combine 2 tablespoons of corn flour with 2 tablespoons of water, stirring until smooth. Add 1/4 cup of dairy-free butter, 1/2 cup of caster sugar, the juice and zest of 2 fresh lemons, and 1/2 cup of vegan condensed milk. Heat over medium, stirring constantly for 5-8 minutes until thickened. Remove from heat and let cool.

Preheat Oven: Preheat your oven to 180°C (fan) and line two baking trays with greaseproof paper.

Cut Pastry Shapes: Roll out your JusRol vegan puff pastry on a lightly floured surface, aiming for about 3mm thickness. Use a bunny-shaped cookie cutter to cut out bunny shapes and arrange them on the baking trays.

Brush and Bake: Lightly coat the tops of each bunny shape with dairy-free milk and sprinkle granulated sugar on top. Bake for 10-12 minutes until puffed and golden.

Cool and Fill Pastries: Once baked, let the bunny pastries cool on a wire rack while you whip 1 cup of dairy-free cream. Slice the pastries in half and pipe in the lemon curd followed by fresh raspberries.

Finish and Serve: Gently sandwich the top halves back onto the filled bottoms. Dust with icing sugar before serving.