Lemon Curd

• 300mls lemon juice
• 160g sugar
• 2 tbsp fresh lemon zest
• 1/4 tsp salt
• 2 tbsp coconut milk
• 3 tbsp rice or corn flour dissolved in 3 tbsp cold water
• 2 tbsp margarine

1.  In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar.
2. Once the sugar is dissolved, add the corn flour mixture and the coconut milk, stirring well to combine.
3. Stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface.
4. Add the margarine, and cook, stirring constantly, for several minutes more, or until the mixture resembles a thick pudding.
5. Transfer the mixture to a heat proof dish, cover the surface of the curd with plastic wrap and let cool completely before placing in the refrigerator to chill.
6. Chill lemon curd for 2 hours in the refrigerator before using.