Making lemon curd

The younger me, used to love Lemon Curd on toast, but once I stopped eating eggs the lemon curd went. That is until I realised you can make this without eggs, as with so many things, eggs really are not necessary. We made this batch last year.

6 lemons, use the rind grated from one or two. Squeeze all the juice into a pan, hopefully you will have at least a cup full of juice, then add 1/2 the amount again in water. 1 cup of sugar (whichever you prefer) I always use Billingtons.2 tablespoons of cornstarch,pinch of salt, start to heat, stirring continuously, until it boils, the mixture will thicken and start to clear. Remove from the heat and stir in about 4 or 5 tablespoons of soya milk. Set to oneside and leave to cool. Once cooled, pour into a jar and put this in the fridge.

Actually it may not make it to the fridge, eat fresh on toast, make mini tarts some jam and some lemon curd, put on nice cream. The options are endless, it will keep for a week or two in a sealed jar.