Ingredients

Curd

• ½ cup of sugar
• ¼ cup of cold water
• 3 tbsp o corn starch
• ¼ cup of lemon juice (~2 lemons)
• 2 tsp of lemon zest

Instructions

1. Mix sugar, water and corn starch in a saucepan. Bring to a boil over low-medium heat
2. Reduce temperature, add lemon juice and zest. Mix for 1 minute, then cool at room temperature in a plastic bowl
3. Add to prepared mini pie crusts
4. Store in fridge for ~2 days maximum