Lemon Curd Sauce

Ingredients
1/2 cup Unsweetened Almond Milk
1/2 cup + 1 tbs Lemon Juice, fresh
1/4 tsp Lemon Flavor
8g (1 tbs) Arrowroot Starch
96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
1/8 tsp Salt
1/4 tsp Natural Lemon Food Coloring
48g (1/4 cup) Butter Flavored Spectrum Organics Shortening

Instructions
In a small pot over medium heat, whisk together the almond milk, lemon juice, lemon flavor and starch (don't let the almond milk and lemon juice sit together too long)
Whisk constantly for about 2 minutes, then stir in the erythritol and salt (it will thicken at first and then thin out a bit). Cook for a total of ~5-10 minutes)
Reduce heat to low and add the food coloring. Turn the heat off and add the shortening. Whisk mixture until the shortening is fully incorporated.
Remove the pot from the heat and let cool on the counter for about 30 minutes, whisking occasionally. Pour mixture into a sealable container, seal tightly and refrigerate until chilled.