Lemon Curd Without Egg

Materials:

1/4 c. fresh lemon juice shopping list                                             

1/4 c. cold water shopping list                                      

Pinch of salt shopping list                                             

3 Tbs. cornstarch shopping list                                                     

1/2 c. sugar shopping list

2 tsp. finely grated lemon zest shopping list

Preparation:

Lemon Curd

1.  In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.

2.  Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.

3.  Reduce heat to low and cook for another minute, stirring constantly.

4.  Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

5.  Allow to cool and thicken at room temperature.

6. Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

Good Appetit