Step 1

In a saucepan, combine the lemon juice, sugar, cornstarch and salt. Cook on a medium-high heat, with constant stirring, until thickened (about 10 minutes).Note that the lemon curd will thicken additionally on cooling. To check the consistency, spoon out a small amount and allow it to cool.

Step 2

Add a pinch of turmeric, enough to get the golden yellow colour typical of lemon curd.

Step 3

Remove from heat and mix in the coconut oil and coconut cream.I recommend adding the coconut cream bit by bit, until you reach the perfect consistency (but always judge the consistency of cooled lemon curd - see Step 2).

Step 4

Allow to cool and enjoy!

Step 5

The vegan lemon curd keeps well in a closed container in the fridge for about 1 - 2 weeks. (To get it to the perfect consistency after being in the fridge, allow it to reach room temperature by heating gently, e.g. by putting the jar in warm water.)