3 tablespoons cornstarch
6-8 tablespoons water
1 tablespoon lemon zest
1/2 cup lemon juice
1/4 cup sugar
splash nondairy milk
1. Mix cornstarch with enough water to make a smooth mixture. Over medium heat, combine all ingredients except milk.
2. Stir occasionally until smooth and bring to boil, about 10 minutes. Add the milk and stir over heat.
3. Set aside and let cool. It should have a thicker consistency once cooled.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/10/lemon-ginger-cupcakes-with-lemon-c...