Ingredients
| 270ml soy milk | |
| 200g sugar | |
| 3 tablespoons cornflour | |
| 8 teaspoons grated lemon zest (from 3 medium lemons) | |
| 120ml freshly squeezed lemon juice (from 3 medium lemons) | |
| ¼ teaspoon ground turmeric |
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Instructions
| 1. | In a medium saucepan, combine the soy milk, sugar, cornflour, lemon zest and lemon juice. |
| 2. | Cook the mixture over medium heat, whisking constantly, until the sugar is dissolved and the curd just starts to thicken, about 4 minutes. |
| 3. | Add the turmeric and continue cooking, stirring occasionally with a rubber spatula, until the curd thickens and starts to bubble, 2 to 3 minutes. |
| 4. | The curd should turn yellow at this point. |
| 5. | Pour the mixture into a small bowl, then press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. |
| 6. | Refrigerate until the curd is cold and thick, 1 hour to 1 hour 30 minutes. |
| 7. | The curd keeps in an airtight container in the refrigerator for up to 5 days. |
| 8. | If the curd separates in the fridge, whisk it to bring it back together before using. |