Vegan Lemon Curd
Finely grate the zest of the lemons, squeeze out their juice and add to the coconut milk, cornflour and sugar. Whisk thoroughly and pour into a heavy based saucepan. Don’t worry if the coconut milk looks like it has split, once you begin to heat the mixture the coconut fats will melt away. Bring to the boil and then reduce to a low simmer. Allow to simmer for an hour, stirring regularly.
This is a good time to check how sweet your curd is. It is very hard to say an exact quantity of sugar for this recipe, as it really depends how sweet your lemons are and how much juice you get out of them. The curd should be tangy, but not so tangy it causes the edges of your tongue to curl up. If necessary you can always add a little more sugar and continue to stir until it has dissolved. Next I tested the consistency of my curd. I poured a small amount of the curd onto a plate and placed it in the freezer to cool. After a few minutes, remove the plate and check if you have your desired consistency. I like my curd a little thick and spreadable. If your curd is too thin, mix a little more cornflour with some cold water and pour into your curd and reheat till it thickens.
When you are happy pour your curd into a sterilised jar and it should keep for a few weeks.