2cups(500grams)dairy-free milkany, we use soy milk
½cup(100grams)sugar
½cup(60grams)cornstarch
1pinchturmericfor color
⅓cup(80grams)lemon juice
lemon peel
Peel lemon with a vegetable peeler, trying to peel off only the colored part of its skin. Set aside.Squeeze lemon juice, then filter it and add it to a small saucepan.
To the same saucepan, add milk, cornstarch, sugar, and turmeric.
Whisk well off the heat until cornstarch has dissolved in the liquid, then add the lemon peel.
Bring to a boil and cook on medium heat while stirring until it thickens. Turn the heat off, remove the lemon peel, and keep stirring for another minute.
Transfer into a bowl, cover with plastic wrap and keep in the fridge, or use immediately for cakes and pastries.