Eggless Lemon Curd
Equipment
- Medium Saucepan
- Whisk or Large Metal Spoon
Ingredients
- 1/4 Cup Water
- 1/2 Cup Sugar
- 3 Tbspn Corn Starch
- 1/4 Cup Lemon Juice
- 2 Tspn Lemon Zest
- Pinch Salt
Instructions
- Mix water, sugar, cornstarch in a bowl whisking together.
- Add to a medium saucepan
- Boil until mixture thickens. Stir constantly until mixture thickens.
- Remove from heat add the juice and peel in a glass bowl.
- Cool. Can be stored in a glass mason jar in the refrigerator for a month.
- Stir before using. Use in tartlets or spread on toast.
Notes
Can be used for fillings in cupcakes or any kind of cookie.
Eggless Lemon Curd
