Zesty Vegan Lemon Curd

Ingredients

• 200 glemon juice
• 4lemons zested
• 240 ggranulated sugar
• 60 gcoconut cream
• 60 gcoconut oil
• 2 tbspcorn starch
• 2 tspagar powder

1. 1
   Once mixture has thickend add coconut oil and cream. Whisk to combine. Taste and add more sugar if needed. Remove from heat and let cool. Let thicken up in the fridge for 2 hours or overnight. Can be stored in the fridge for up to a week or in freezer for 2 months. Eat at room temperature for best results.
2. 2
   Mix Together: In a saucepan combine lemon juice, lemon zest, sugar, cornstarch and agar. Wisk well until no lumps remain.
3. 3
   Bring to a Simmer: Put the saucepan on the stove on medium high heat, whisking occasionally so no lumps form. Turn down the heat if it begains to boil. Maintain a simmer until the mixture has thickened.