LEMON CURD

3 lemons juice and zest

2-cups water

2-tablespoons agar flakes

1-cup nut, rice, or soy milk

½-cup agave nectar

3-tablespoons arrowroot powder

optional:  pinch of turmeric for color

In a glass bowl zap the water and agar flakes for 5 minutes, stir, and repeat until flakes are dissolved.

In a pan whisk together the milk, arrowroot, and turmeric until it starts to thicken.  Add the lemon, zest, agave, and whisk together.

Whisk the two together.  Cool in the refrigerator until it sets. 

Use on scones, toast, on top of a cheese less cake, or in a mousse.