Vegan Lemon Curd

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In a medium saucepan, whisk together the granulated sugar, cornstarch, salt, and turmeric until evenly combined.

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Add the lemon juice and lemon zest, whisking until the mixture is smooth. Once fully combined, pour in the coconut milk.

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Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and becomes translucent.

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Store in an airtight glass or plastic container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 1 month.

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