(rice) Lemon Curd
A classic to serve with meringues and berries, in my lactose-free and wheat-free version, made with rice oil and rice flour.
Method
Mix all the ingredients in a stand mixer fitted with a whisk.
Set the bowl over a saucepan of hot water and cook in a bain-marie. Whisk continuously for a few minutes until the curd thickens.
Pour the lemon curd into a glass jar while still warm.
Storage
Store in the refrigerator.