Zest and juice your lemons into a medium saucepan.
60 g Lemon Juice, 2 Lemons Zested
Add the coconut milk and turmeric to the pan, place on medium heat, stir well and bring to a boil.
500 g Coconut Milk, 1 g Turmeric
In a small bowl, mix the sugar and agar agar using a whisk or fork to ensure the mixture is combined.
4 g Agar Agar, 120 g Sugar
Once the contents of the saucepan are at a rolling boil, turn the heat to low and add the sugar/agar mixture.
Stir this vigorously with a whisk until the mixture is smooth with no lumps, let simmer for two to three minutes and then add the corn flour.
40 g Corn Flour
Keeping the pan on low heat, continue to stir (less vigorously now) until the mixture comes back to a boil then allow to simmer for one minute.
Line a baking tray with cling film and pour the curd onto the lined baking tray.
Leave this on the kitchen workstation to cool to 63°C, then cover the curd with cling film and place in the fridge for at least one hour until thoroughly chilled and firm.
Once the curd has set, remove it from the baking tray and put it into the sterilised glass jars.
Store in the fridge and use within one to two weeks.