Lemon Curd - Dairy & Egg free

Ingredients:

125g Nuttelex

¾ cup Caster sugar

Zest of 2 lemons

1 cup lemon juice

50ml cold water

2 tbs Cornflour

Method:

• Place the nuttelex into a small saucepan and melt 
• Add the caster sugar, stirring while it dissolves 
• Once the sugar has dissolved, add the lemon zest and lemon juice 
• Slowly bring to the boil. 
• In the meantime, in a small jug or cup, add the cornflour to the cold water and mix thoroughly 
• Once the mixture has come to the boil, pour the cornflour mixture in a steady stream in to the lemon mixture, whisking gently. 
• Keep whisking until the mixture thickens. 
• Allow to cool and place it in a jar in the fridge.
   

If you find it is too tart, add a little more sugar and heat until it has dissolved.