If you don’t fancy buying shop bought lemon curd, or are looking for an easy yet TASTY vegan alternative, this recipe is perfect. I ate half of it straight from the pan and I have absolutely no regrets.

Ingredients:

• 1 cup boiling water
• 1 tbsp creamed coconut
• 1/4 cup granulated sugar
• Juice of 1 lemon
• Zest of 1/2 a lemon
• Pinch of tumeric (for colour)
• 2.5 tbsp cornflour mixed with 6 tbsp water

Method:

1. In a small pan, combine the water with the creamed coconut and whisk together. Bring to a boil then turn down and simmer
2. Add granulated sugar, whisk until combined then add lemon juice, zest and tumeric
3. Then slowly add in the cornflour and water mixture, whisking constantly
4. Keep whisking over the heat 2-3 minutes, then remove from heat and transfer to a container
5. Allow to cool then store in fridge for up to 1 week!