Lemon Curd without eggs and dairy?

For Lemon Curd

Tip: I highly recommend using low-fat milk or dairy-free milk for the smoothest texture. If using whole/regular milk, mix 70% whole milk with 30% water before starting the recipe. Although the milk may look curdled after adding the lemon juice, it will emulsify into a silky, smooth lemon curd as it cooks.
• Whisk together the milk and fresh lemon juice in a saucepan. The mixture may look curdled at first. This is completely normal.
• In a small bowl, whisk together the sugar, cornstarch, and turmeric (if using). Add it to the saucepan and whisk until smooth.
• Cook over low-medium heat, whisking constantly, until the mixture comes to a boil and thickens.
• Remove from the heat and stir in the butter until completely melted and the lemon curd is smooth and glossy.
• Transfer the lemon curd to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for 3–4 hours, or overnight until fully chilled and set.
• Stir the lemon curd until smooth before using, or briefly blend it in a food processor for an extra silky consistency. Avoid over-processing, as this can make the curd runny.
• Store the lemon curd in an airtight container in the refrigerator for up to 1 week. Freezing is not recommended.