In a small saucepan, melt the vegan butter over medium heat. Once melted, add chickpea flour and mix together to form a thick paste.
Return to heat and whisk in lemon juice, granulated sugar, and sea salt. Let lemon curd come to a boil, stirring constantly. Boil for 3 minutes until the sugar has dissolved and the curd begins to thicken.
Store uneaten curd in an airtight container in the refrigerator for up to 5 days.