Vegan Lemon Curd

I originally made this lemon curd to fill the middle of a wedding a cake that I made last summer for a friend, but it can be used in so many other situations. I've also used it on scones aswell as in tarts. Cooking time does not include cooling time.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1  cup lemon juice
• 1⁄2 cup water
• 1 1⁄2 cups granulated sugar
• 4  tablespoons cornstarch
• 1⁄8 teaspoon salt
• 6  tablespoons soymilk
• 2  tablespoons margarine

Directions

1. Mix lemon juice, water, sugar, cornstarch and salt together.
2. Pour into a heavy saucepan and whisk over medium heat, stirring constantly, until it comes to a full boil.
3. Boil for 1 minute, not stirring. It should be thickened and turning clear.
4. Remove from heat and add soymilk and margarine and blend well with the whisk.
5. Cool the curd, then refrigerate in a covered container. It thickens as it cools.