Add 1/4 cup of chickpea flour to a heavy bottomed saucepan and slowly whisk in 1 cup of water stirring well to get out the lumps. Then let it sit for 5 minutes while you prepare the rest of the ingredients.
Zest one large lemon into the saucepan, then slice it in half and squeeze out the juice into a measuring cup. Continue juicing the lemons until you have 3/4 cup.
Add the sugar, fresh squeezed lemon juice, salt, and a dash of turmeric to the saucepan and stir well.
Turn on the heat to medium and stir frequently with a whisk. (The mixture will get foamy.)
Continue to stir frequently until the mixture begins to boil, then stir constantly while the lemon curd boils for 2 minutes.
Remove from the heat and add 4 tablespoon of vegan butter, and stir until well incorporated. (The lemon curd with be thin when hot, but will thicken as it cools.)