Knox Unflavoured Gelatine

LIGHT LEMON CURD
Prep: Cook: Chill:	5 mins 15 mins 3 hrs		Combine gelatine and sugar in a medium saucepan. Stir in egg and cold water; let stand 1 minute. Add lemon juice, butter and lemon peel. Stir over medium heat until gelatine is completely dissolved, butter melts and mixture comes to a boil, about 15 minutes. Remove from heat. Transfer mixture to a large bowl. Refrigerate until the consistency of unbeaten egg whites, about 3 hours; stir occasionally. Whisk until light and fluffy before serving.
An old British tradition, suitable for breakfast or afternoon tea. Spread this fresh-tasting lemon curd on scones, biscuits or tea breads.
1 1/3 cup 1 1-1/2 cups 1/2 cup 1/2 cup 1 tbsp	pouch Knox^� Unflavoured Gelatine granulated sugar egg, slightly beaten cold water lemon juice butter or margarine grated lemon peel	1 75 mL 1 375 mL 125 mL 125 mL 15 mL
Makes 2-1/4 cups (550 mL).