Vegan Lemon Curd

This recipe is for a vegan lemon curd that is tangy and sweet, made without eggs or dairy. It is creamy and smooth, perfect for scones, pound cake, crepes, and more. Made in just 10 minutes, the recipe includes almond or coconut milk, fresh lemon juice, lemon zest, sugar, cornstarch, vegan butter, and optional turmeric or food coloring. The ingredients are heated in a pot until thickened, then refrigerated to thicken further. It can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. Serve with various desserts or use as a cake layer.