Indulge in the tangy and tropical flavors of coconut lemon curd. This creamy and luscious treat is perfect for spreading on toast, filling cakes, or simply enjoying by the spoonful. With a hint of coconut and a burst of lemon, this recipe will transport you to a sunny paradise. Whip up a batch of this delightful dessert in just a few easy steps.
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut milk
- 1/4 cup shredded coconut
Directions
- In a heatproof bowl, whisk together the eggs and sugar until well combined.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
- Add the lemon juice, lemon zest, melted butter, and coconut milk to the bowl.
- Whisk the mixture constantly for about 10-15 minutes, until it thickens to a custard-like consistency.
- Remove the bowl from the heat and stir in the shredded coconut.
- Allow the curd to cool to room temperature, then transfer it to a jar or airtight container.
- Refrigerate the coconut lemon curd for at least 2 hours, or until chilled and set.
- Serve the curd as a spread on toast, as a filling for cakes or pastries, or enjoy it on its own.
