Vegan Lemon Curd

I LOVE lemon curd, LOVE it! And it's been so long since I've had any. I've been searching for a recipe that was basic and wouldn't cost a fortune to make, especially if it failed and tasted rubbish.
Fortunately this recipe is fantastic! The texture and taste are spot on. Not too sweet or tart and creamy like I remember.
I've had it in the fridge for 5 days now and it's still perfect, I'll update after a week or so with the longevity.
The turmeric is just for colour, it won't alter the taste, I promise!

Ingredients:

1 cup lemon juice
1/2 cup cold water
1 & 1/2 cups white sugar
4 tbsp cornflour
1/8 tsp salt
6 tbsp soy milk
2 tbsp margarine
1/4 tsp turmeric


Mix lemon juice, water, sugar, cornflour and salt together.
Pour into a heavy bottomed saucepan and whisk in turmeric, cooking on a medium heat until boiling.
Boil for one minute without stirring until mixture is thickened.
Remove from heat and whisk in soy milk and margarine until completely blended.
Cool curd and pour into tubs or jars, then refrigerate overnight to thicken.
Serve on warm buttered toast.