Vegan Lemon Curd

1 cup water

1 cup soy milk

1 cup sugar

3 tablespoons kuzu root starch (or cornstarch if kuzu cannot be found)

6 tablespoons cold water

zest of one large lemon

juice of one large lemon

drop or two of yellow food coloring

4 tablespoons Earth Balance (or other non-hydrogenated soy margarine)

Dissolve kuzu in 6 tablespoons cold water.  Set aside.

In a sauce pan, combine 1 cup water, soy milk, sugar, lemon zest,  and dissolved kuzu.  Cook on mixture on medium-high heat until mixture thickens.  Add lemon juice, yellow food coloring, and margarine.  Continue cooking until desired thickness is achieved.  Serve warm.