• ½ cup of sugar
  • ¼ cup of cold water
  • 3 tbsp o corn starch
  • ¼ cup of lemon juice (~2 lemons)
  • 2 tsp of lemon zest


  1. Mix sugar, water and corn starch in a saucepan. Bring to a boil over low-medium heat
  2. Reduce temperature, add lemon juice and zest. Mix for 1 minute, then cool at room temperature in a plastic bowl
  3. Add to prepared mini pie crusts
  4. Store in fridge for ~2 days maximum