Add your lemon juice and arrowroot powder to a small saucepan and whisk to combine. Then, turn on the heat.
Next, whisk in the sugar, coconut cream, and lemon zest. Continue whisking until the sugar has dissolved and the coconut cream melts.
Cook the curd on low heat until thick, about 5-7 minutes. You will want to whisk the curd frequently while it is cooking so it does not burn. The curd is done once it is thick and drips slowly from a spoon or whisk when lifted.
Remove the curd from the heat and add in the 2 Tbsp of vegan butter while the curd is still warm. Mix to combine and let the mixture cool to room temperature.
Next, place the room temperature curd into a closed container. Put in the fridge to "set" for at least 2 hours, but ideally overnight for 12-24 hours. The longer you let the curd set, the thicker it will become. After 1-2 hours, it will look like the pictures you see here. After setting overnight, it will be much thicker and spreadable.
Take the curd out of the fridge and enjoy!