EGGLESS LEMON CURD
Eggless Lemon Curd
- 1/4 c. cold water
- 1/2 c. sugar
- 3 Tbs. cornstarch
- 1/4 c. fresh lemon juice
- 2 tsp. finely grated lemon zest
- Pinch of salt
In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.
Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.
Reduce heat to low and cook for another minute, stirring constantly.
Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.
Allow to cool and thicken at room temperature.
Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.
Amount Per Serving
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.8 mg
Total Carbs: 20.0 g
Dietary Fiber: 0.1 g
Protein: 0.0 g
Yield: About 1 cup, 2 tbsp per serving