MARIO'S COCONUT LEMON CURD
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.
Provided by Mariomaka
Categories Desserts Fillings Fruit Fillings
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.
- 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 : Calories 128.4 calories, Carbohydrate 8.4 g, Cholesterol 46.5 mg, Fat 10.3 g, Protein 1.6 g, SaturatedFat 8.2 g, Sodium 30.4 mg, Sugar 8.4 g
MARIO'S COCONUT LEMON CURD
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.
Provided by Mariomaka
Categories Fruit Filling Recipes
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.
- 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 : Calories 128.4 calories, Carbohydrate 8.4 g, Cholesterol 46.5 mg, Fat 10.3 g, Protein 1.6 g, SaturatedFat 8.2 g, Sodium 30.4 mg, Sugar 8.4 g
COCONUT LEMON CURD
Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using as the filling for our majestic Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Bake coconut on a baking sheet until dry but not golden, about 10 minutes. Let cool.
- In a medium saucepan, whisk together sugar, cornstarch, both zests, and salt. Whisk in egg yolks, then both lemon juices. Add butter and cook over medium heat, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles are forming in center of pan, about 9 minutes.
- Pass mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly on surface of curd. Let cool 30 minutes, then refrigerate until very firm and cold, at least 2 hours and up to 3 days. Before using, whisk to loosen, then stir in coconut.
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