Over low-medium heat, use a small and thick sauce pan to melt the sugar in lemon juice. add lemon zest, salt, and non-dairy milk.
Add corn-starch and stir constantly, after several minutes add the coconut oil. keep stirring about 15 more minutes until you reach a thicker texture (to your preference). put aside for a cooldown
In the meantime prepare you jars to sterilization - boil water and (in your sink) pour the water in the jars all the way until the water start spilling, do the same with the lids and keep the water in for several minutes. drain.
pour your lemon curd into the jars and close the lid tightly. keep refrigerated.
Thanks for http://dairyfreecooking.about.com for introducing Vegan lemon curd.