Vegan Lemon Curd

1. Prepare the Coconut Cream:
   • Scoop out the solid coconut cream from a chilled can of full-fat coconut milk. Set it aside.
2. Make the Lemon Mixture:
   • In a saucepan, whisk together the lemon juice, sugar, cornstarch, lemon zest, and turmeric (if using).
   • Heat over medium heat, stirring constantly until the sugar dissolves.
3. Add the Coconut Cream:
   • Add the coconut cream to the lemon mixture. Continue to whisk and cook until the mixture begins to thicken, about 5-7 minutes.
4. Simmer:
   • Reduce the heat to low and let the curd simmer for 1-2 minutes, stirring constantly. The mixture should thicken into a pudding-like consistency.
5. Add Vanilla & Salt:
   • Remove from heat and stir in the vanilla extract and pinch of salt.
6. Cool & Store:
   • Let the curd cool to room temperature. It will thicken further as it cools.
   • Transfer to a jar or airtight container and refrigerate for at least 2 hours before serving.
7. Serving Ideas:
   • Serve with toast, scones, or as a filling for vegan cakes and tarts.

Tips for Success:

1. Use Fresh Lemons: The quality of the lemon juice will directly impact the flavor. Freshly squeezed juice is far superior to bottled varieties.
2. Control Thickness: If you like your lemon curd thicker, add an additional tablespoon of cornstarch. For a thinner curd, reduce the cornstarch by half.
3. Adjust Sweetness: If you prefer a sweeter curd, you can add up to 3/4 cup of sugar. For those who like their curd more tart, stick to the 1/2 cup.
4. Don’t Skip the Strain: If you want an extra-smooth curd, strain it through a fine-mesh sieve before refrigerating. This will remove any bits of zest or undissolved cornstarch.