Place the lemon zest and cornstarch in a medium saucepan over medium heat. Gradually whisk in the water to make a smooth paste, then whisk in the lemon juice and sugar.

Whisk constantly and slowly until the sugar has dissolved. Continue to cook the curd while whisking until it becomes very thick. This will take 7-10 minutes.

Once the mixture begins to thicken, turn the heat down to low and add the almond milk and coconut oil. Stir until melted and smooth then remove from the heat.

Pour the hot lemon curd into a bowl or jar and allow to cool completely at room temperature. Lay cling wrap directly on the curd and store in the refrigerator for up to 3 weeks.