This vegan lemon curd is the real deal. Lemony, luscious, and with a perfect balance between tart and sweet, it also has that perfect lemon curd consistency: runny yet thick, good both for drizzling and for spreading on cookies or cake. And, perhaps most importantly, it has that beautiful golden yellow colour of a proper lemon curd. All that, with no eggs and no dairy!
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.
Add a pinch of turmeric, enough to get the golden yellow colour typical of lemon curd.
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).
Allow to cool and enjoy!
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.)
Note 1: You can get coconut cream by putting coconut milk (with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).
If your coconut cream is quite runny, add it bit by bit until you get the perfect lemon curd consistency. (Note that the lemon curd thickens further on cooling.)