Lemon Curd Filling
This sweet, tart, and creamy filling doubles as a delicious dip for shortbread cookies!
Makes: 1Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1⁄2 cup soy milk
- 1 tsp. cornstarch
- 1⁄2 cup sugar
- 1⁄2 cup lemon juice
- 1 Tbsp. lemon zest
- 6 Tbsp. vegan margarine
- 2 drops yellow food coloring
- Whisk together soy milk, cornstarch, sugar, lemon juice, and zest in a medium saucepan, until cornstarch is dissolved.
- Cook over medium heat, stirring constantly until mixture is thick enough to coat the back of a spoon. Remove from heat and whisk in margarine. Add yellow food coloring. Whisk an additional 1 1⁄2 minutes.
- Pour into bowl and cool completely. Store in an airtight container in the refrigerator.