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A creamy and tangy lemon curd with a background of coconut flavor. It's easy to make but requires a lot of constant whisking; it's worth it in the end! Serve on top of cake or perhaps sweet biscuits.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
1 1/2 cup
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.

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  • Combine eggs, coconut oil, sugar, lemon juice, and salt in a large bowl. Set the bowl on top of the saucepan so it is over, but not touching, the simmering water. Cook, whisking constantly, until curd is smooth and the consistency of pudding, 6 to 8 minutes.

  • Remove bowl from the saucepan and continue whisking curd until slightly cooled, 2 to 3 minutes. Cover with plastic wrap and refrigerate until cold and slightly thickened, about 1 hour.

Nutrition Facts

128 calories; protein 1.6g; carbohydrates 8.4g; fat 10.3g; cholesterol 46.5mg; sodium 30.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2016
11.30.16 You may be confused by the ingredient listing...coconut oil sliced. Coconut oil tends to be partially hard so if you saw...hard coconut oil as an ingredient it might make more sense (would to me). I didn t slice it just used a teaspoon to get it out of the jar. This is a very good lemon curd recipe the coconut flavor definitely is recognizable and the curd has a nice balance of sweet and tart. Read More
(1)