Place the cornflour, icing sugar, water and lemon juice in a pan and whisk until smooth.

Place over a medium-low heat and cook the curd, stirring continuously until thick.

Turn the heat down to low and add the plant and vegan butter.

Whisk well until it has melted and is well incorporated.

Add back on to a low heat if it is not quick as thick as you'd like it and whisk for a few more minutes.

Pour the hot lemon curd into a couple of sterilised jars.

Seal them and place in the fridge to set before serving.

Store in the refrigerator and use within two weeks.