Add the coconut cream, about half of the lemon juice and lemon zest to a small saucepan. Whisk until combined and simmer over medium heat for about 10 minutes.

Strain the coconut cream and discard the lemon zest. Return the coconut cream to the pot and set aside

Whisk together the arrowroot powder and the other half of the lemon juice and pour it into the coconut cream.

Add the sugar and vanilla to the coconut cream and return the saucepan to the stove. Bring the mixture to a low bubble over medium heat and keep stirring. Make sure the mixture does not come to a boil and keep stirring until it thickens. In about 10-15 minutes it should be ready.

To test if it is ready, you can try to draw lines on the lemon curd by drizzling some of it over its surface. If they don't disappear immediately and stay slightly visible, then your lemon curd is perfect.

Move the saucepan off the stove and let the lemon curd rest for about 10 minutes. Pour it into a bowl or jar and cover it tightly with cling film. This will prevent a skin like film from forming.**

Once your lemon curd has cooled down, store it in the fridge. Because it has a rather large amount of lemon juice, which is a natural preservative the lemon curd will easily keep for7 days in an airtight container if it remains refrigerated.

I love serving lemon curd with pretty much anything ranging from fresh berries to mixed into yoghurts or drizzled over cakes.