paleo lemon and tangerine curd topped with salted coconut chips
1/2 cup tangerine juice
1/2 cup lemon juice
1 egg yolk
6 tablespoons coconut oil, divided
2 tablespoons flaked coconut
salt to taste
Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.
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.
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.
recipepes.compaleo lemon and tangerine curd topped with salted coconut chips, recipePT15MPT1H5455 calories