Prep Time: 15 mins | Cook time: 10 mins | Total Time: 25 mins

Ingredients:

1/2 cup granulated sugar

2 tbsp cornstarch

Pinch of salt

1 cup milk of choice

1/2 cup fresh lemon juice (from about 4-5 lemons)

1 tbsp lemon zest

Pinch of turmeric

2 tbsp unsalted buter or vegan baking stick

Instructions:

  1. Wash the lemons. Take one and zest the entire thing. That should give you about 1 tbsp of zest. Set aside.
  2. Juice 4-5 lemons until you have 1/2 cup of freshly squeezed lemon juice. Make sure to take the seeds out.
  3. In a small saucepan, mix the granulated sugar, cornstarch, salt and turmeric.
  4. The turmeric is just for more of a yellow color, so you can leave it out if you wish.
  5. Add in the milk, lemon juice and zest. Mix everything together with a small whisk.
  6. Place the saucepan on medium low heat and whisk constantly until the mixture starts to bubble and thicken like a pudding consistency. It should coat the back of a spoon.
  7. Remove the pan from the heat and whisk in the butter or vegan baking stick until it has melted.
  8. Place a mesh colander over a heat proof bowl and pour the curd through the colander to strain it. It will now be silky smooth.
  9. Let cool on counter for a few mins. Cover with plastic wrap and place in the fridge. It will thicken more.
  10. If you want it thinner, just scoop out some into another heat-safe bowl and microwave for a few seconds before using.