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How to make it

  • Add sugar, soymilk, and cornstarch to a small saucepan off of the heat. Stir until lumps of cornstarch disappear. Turn on heat to medium high and bring to boil, stirring constantly. Boil until thickened.
  • Remove from heat and allow to cool to room temperature.
  • Whisk in lemon oil, lemon juice and margarine until smooth and creamy. Spoon or pipe into desired baked good. Excellent in cream puffs, this should be great in cupcakes or as a cake filling.

Reviews & Comments 6

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  • reluctantvegan 8 years ago
    great recipe! instead of margarine I used 1 tablespoon finely ground flax seed mixed in 3 tablespoons lemon juice (whisk and let it sit until it becomes goopy), also had to add more cornstarch b/c I was using almond milk, added more lemon juice and zest to taste (no lemon oil), got a pretty good consistency and flavor
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  • maggiehc 14 years ago
    Was it smooth before you added the margarine? If you get lumps of cornstarch because it's not added when the milk is still cold they never go away. If it's nice and solid (like thick pudding) after cooking then it should smooth out if you beat it enough. There might be some differences in soymilk and margarine brands though.
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  • bluebunny 14 years ago
    I had problems with the cream being lumpy after letting it cool to room temp and whisking in the lemon and softened margarine. I put it through a strainer and it was still very lumpy. It tastes good though. Will have to fiddle with incorporating the fat in smoothly.
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  • momo_55grandma 14 years ago
    great recipe maggie will try this.
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  • maggiehc 14 years ago
    You can subsitute 2 tablespoons of lemon zest for the lemon oil. I just have some decent stuff I bought at William's Sonoma. And yes, it's not too sweet.
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  • invisiblechef 14 years ago
    Very good! I don't know about lemon oil, never used it. Is it necessary? I love the idea of a lot of lemon flavor. This sounds tasty to me, and there is barely any sugar which is great.
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