Agar Agar amount question

[bonkboo]

My wife is trying to save a lemon curd and we are out of corn starch to try and save/thicken.  I do have Agar Agar and Xanthin Gum.  Can I use these instead?  And if so how much?

[pastrygirl]

Agar agar should work.  It doesn't take much, and it does need to be heated to melt and activate.  As with gelatin, high acid and fat can weaken the setting strength, but a sweetened lemon curd shouldn't be too bad.  1 tsp powdered agar per cup of runny liquid usually worked for me.  Since your lemon curd is partially thickened already, maybe cut back to 1/2 or 3/4 tsp per cup.  Do you want it to set enough to be slice-able, like a tart?