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Mix the Base: In a small saucepan, whisk together the non-dairy milk, lemon juice, lemon zest, maple syrup, cornstarch, turmeric (if using), and a pinch of salt.
Cook Until Thickened: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a curd-like texture—about 5 to 7 minutes.
Add Creaminess: Remove from heat and stir in the coconut cream or vegan butter until smooth and glossy.
Cool and Store: Let the lemon curd cool slightly, then transfer to a jar or container. Refrigerate for at least 1 hour to fully set.
Serving and Storage Tips:
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