Vegan Lemon Curd

In a saucepan, whisk together sugar, cornstarch, and turmeric (if using).

Slowly add lemon juice and coconut milk while whisking to combine smoothly.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble (about 5-7 minutes).

Remove from heat and stir in lemon zest and vegan butter until melted and fully incorporated.

Transfer the lemon curd to a jar or bowl and let it cool. It will thicken further as it cools.

Store in the refrigerator and use within 1 week.

Serving and Storage Tips