Prepare the Lemon Mixture: In a small saucepan, combine the lemon juice, sweetener, and cornstarch (or the starch of your choice). Stir until smooth. If using turmeric, add it at this stage for a slight golden hue.

Cook the Mixture: Set the saucepan on low heat and cook the mixture, stirring continuously, for about 3-5 minutes. You want the mixture to thicken as it heats up. Be sure not to let it boil rapidly, as this could affect the texture.

Add the Cream: Once the mixture has thickened, remove it from heat. Slowly whisk in the plant-based cream (or dairy cream), ensuring the mixture remains smooth and creamy.

Blend with Yogurt: Let the mixture cool slightly. Once it’s lukewarm, mix in the unsweetened Greek yogurt or plant-based yogurt. Stir well to combine and achieve a silky, creamy consistency.

Chill the Dessert: Transfer the creamy lemon mixture into serving glasses or bowls. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the dessert to set and chill.

Serve and Enjoy: Once fully chilled, your creamy lemon dessert is ready to enjoy! Serve it as is, or garnish with a bit of lemon zest for an extra citrusy kick.