Easy Eggless Lemon Curd Food

EASY EGGLESS LEMON CURD

Steps:

• Zest the lemons. Juice the lemons until you have about half a cup of lemon juice. Don't forget to remove out the seeds.
• Mix sugar, cornstarch, and salt in a small saucepan.
• Add milk, lemon juice, and lemon zest; mix to combine.
• Heat on low heat, while constantly stirring with a wire whisk until the mixture thickens, starts to bubble, and coats the back of a wooden spoon. NOTE: If the curd isn't thickening, turn up the heat and constantly whisk.
• Remove pot from heat, then add the cubed butter and mix until melted. If desired, add 1 -2 drops of yellow gel food coloring to intensify the color. I added two drops of this yellow soft gel paste food color.
• Pour the lemon curd into a heatproof bowl, cover with plastic wrap pressed onto the top of the curd to avoid a skin from forming on top, and refrigerate until cold. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

EASY LEMON CURD

Steps:

• Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool. , Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles.