- 3 large lemons, zested and juiced
- 1/3 cup white sugar
- 4 large egg yolks
- 1/8 teaspoon salt
- 3 tablespoons coconut oil, at room temperature
- Fill a medium saucepan with 1 inch of water and heat until barely simmering.
- Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.
- Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
- Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set and chilled, at least 2 hours.
07/28/2019
recipepes.com
dairy-free lemon curd, recipe
PT15M
PT1H
5
455 calories
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