|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1 Teaspoon, dissolved in 2 tablespoon/ 30 milliliter water|
|Concentrated acesulfame k||165 Gram (Seven 25 Gram Packet)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Vanilla extract||2 Teaspoon|
Put the lemon juice, cornstarch, and acesulfame-K into a small saucepan and whisk together over medium-low heat.
Cook gently until the mixture starts to thicken.
In a separate container heat the egg substitute and add it to a small amount of the thickened lemon mixture.
Then whisk this mixture into the rest of the lemon mixture in the saucepan.
Add the vanilla extract and cook over medium-low heat for one minute.