Vegan Lemon Curd
I think that lemon curd is a very versatile thing. You can spread it on a cake, mix it into cream or make little lemon tarts with it. Below the curd recipe is a recipe for meringues, as they make great partners.
Personally, I like to just spread the curd over some toast. That always reminds me of weekends around my nan and grandads house.
The curd is best stored in a sterilised Kilner jar, a method for how to do this is in the preserved lemon recipe under side dishes.
Here is a vegan alternative.
100g white sugar
20g corn flour
120g non dairy milk (soy/almond etc)
Zest and juice of 2-3 lemons, depending on how tart you like it
Pinch of turmeric, for colour
Place all ingredients into a medium size pot over a medium heat. Whisk frequently until the curd has thickened to required consistency. This will take approximately 5 minutes. You may have to whisk vigorously every now and then to ensure that the curd is smooth. If your curd is a little thick, then add a touch more non dairy milk. If it's a little thin then add a touch more cornflour, diluted in water, and bring back to the boil.
Remove from the heat and pout into your kilner jar, or heat safe container. This will keep up to around 1 week in the fridge and will thicken more when cooled.