Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips
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"Whole30®-compliant dessert! For a finer and less gritty curd, strain through a fine mesh sieve before refrigerating. You can add 1/4 cup of honey (when you add the eggs) and it would definitely kick up the sweetness factor. This hit the spot for me since I was looking for tangy, mildly sweet and salty."
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Ingredients1 h 25 m servings 557 cals
Original recipe yields 2 servings (2 cups)
- Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.
- Heat juice mixture over medium-low heat. Whisk in 3 tablespoons coconut oil until well-combined. Add remaining coconut oil and cook, whisking constantly, until curd begins to thicken, 5 to 10 minutes. Remove from heat. Spoon curd into small bowls or jars.
- Cook and stir coconut flakes in a small skillet over medium heat until lightly golden and toasted, 2 to 5 minutes. Season with salt. Top curd with coconut flakes and refrigerate until set, about 1 hour.
Per Serving: 557 calories; 53.1 g fat; 14.8 g carbohydrates; 11.4 g protein; 381 mg cholesterol; 201 mg sodium. Full nutrition