I was planning on making a pavlova with lemon curd for a passover dessert, and then realized that I need to thicken the lemon curd with cornstarch.
I looked online to see if I could substitute arrowroot, and I gathered that it's a good idea because it's tolerant of acid, but a bad idea because it turns dairy based things slimy.
Would that include lemon curd? Or does "dairy based" refer to milk based things like chowders?
Any advice much appreciated. Thanks!