1 tablespoon cornstarch
1/4 cup water
1 teaspoon lemon juice
1 cup fresh and squeezed lemon juice
2 (9 inch) unbaked Italian bread cubes
1 (10 ounce) loaf French pastries
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat, combine cornstarch, water, 1 teaspoon lemon juice, 2 cups lemon juice, and jam. bring to a boil. Chill until sauce begins to thicken. (Note: If an em paté appears to go over the top, add as much heat and continue! Additionally, you may want to add water if the dough begins to stick when set on a slightly floured surface.) Just before serving, spoon thickened aioli onto each pastry.