Coconut Lemon Curd

    Coconut Lemon Curd

    Recipe Picture:Coconut Lemon Curd

    Coconut Lemon Curd


    1 person made this

    Coconut oil adds a subtle hint of tropical flavour to a classic lemon curd in this easy 5-ingredient recipe prepared in a double boiler.

    Serves: 12 

    • 3 eggs
    • 1/2 cup coconut oil
    • 1/2 cup white sugar
    • 1 lemon, juiced
    • 1 pinch salt

    Preparation:10min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

    1. Fill a saucepan with enough water to come about 2cm up the side. Bring to a simmer over medium-low heat.
    2. 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 starting to thicken, 6 to 8 minutes.
    3. Remove bowl from the saucepan and continue whisking curd until slightly cooled, 2 to 3 minutes. Cover with cling wrap and refrigerate until cold and slightly thickened, about 1 hour.
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