By: Sandy DeFino
zest of 2 lemons
juice of 2 lemons
1/3 cup sugar
1/4 cup prepared Vegg
1 Tbsp. cornstarch
Zest and juice two lemons. Heat the juice from two lemons in a small sauce pan.
Dissolve 1/3 cup sugar in the lemon juice. Stir in 1/4 cup of prepared Vegg. Stir in the lemon zest. Let simmer (on
low) for 10-15 minutes.
Strain out the lemon zest and put most of the liquid back in the sauce pan (reserving 3 Tbsp. of the liquid to mix with the cornstarch in a separate container).
Whisk in liquid/cornstarch mixture into liquid in sauce pan.
Heat (on medium) while whisking until mixture thickens to desired consistency.