Step 1

Place the vegan butter, lemon juice, coconut milk, vanilla extract and powdered sugar into a medium-size saucepan over low heat.

Step 2

Bring to a simmer whilst stirring regularly until the butter and sugar have dissolved.

Step 3

In a separate bowl, whisk the cornstarch and agar-agar powder with a little water or plant milk (roughly 3 tbsp) to create a smooth slurry.

Step 4

Pour the slurry into the saucepan and continuously whisk until the lemon curd thickens. This should take roughly 5-10 minutes.

Step 5

Remove from the heat once your curd is thickening and transfer to an air-tight container (or use in a recipe).