paleo lemon and tangerine curd topped with salted coconut chips

paleo lemon and tangerine curd topped with salted coconut chips
  • 1/2 cup tangerine juice
  • 1/2 cup lemon juice
  • 3 eggs
  • 1 egg yolk
  • 6 tablespoons coconut oil, divided
  • 2 tablespoons flaked coconut
  • salt to taste


  1. Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.
  2. Heat juice mixture over medium-low heat. Whisk in 3 tablespoons coconut oil until well-combined. Add remaining coconut oil and cook, whisking constantly, until curd begins to thicken, 5 to 10 minutes. Remove from heat. Spoon curd into small bowls or jars.
  3. Cook and stir coconut flakes in a small skillet over medium heat until lightly golden and toasted, 2 to 5 minutes. Season with salt. Top curd with coconut flakes and refrigerate until set, about 1 hour.

10/24/2019
paleo lemon and tangerine curd topped with salted coconut chips, recipe PT15M PT1H 5 455 calories

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