In a small saucepan, add the sugar, coconut cream, lemon juice, arrowroot starch, lemon zest, sea salt and turmeric. Bring to medium heat and whisk together. Cook, stirring often, until smooth and thickened into a custard consistency and gelatinous texture, 10 minutes.
Pour into a jar and chill in the refrigerator. (It will continue to thicken as it chills). Slather lemon curd on toast and biscuits, top onto yogurt, chia pudding, pancakes and waffles.
Vegan Lemon Curd will keep in the refrigerator for up to one week. Store in an air-tight container.Nutritional information is a rough estimate.