Scoop out the solid coconut cream from a chilled can of full-fat coconut milk. Set it aside.
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.
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.
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.
Add Vanilla & Salt:
Remove from heat and stir in the vanilla extract and pinch of salt.
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.
Serving Ideas:
Serve with toast, scones, or as a filling for vegan cakes and tarts.
Tips for Success:
Use Fresh Lemons: The quality of the lemon juice will directly impact the flavor. Freshly squeezed juice is far superior to bottled varieties.
Control Thickness: If you like your lemon curd thicker, add an additional tablespoon of cornstarch. For a thinner curd, reduce the cornstarch by half.
Adjust Sweetness:
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