Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips recipe

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Ingredients

½ cup tangerine juice
½ cup lemon juice
3 eggs
1 egg yolk
6 tablespoons coconut oil, divided
2 tablespoons flaked coconut
salt to taste

Nutrition Info

556.6 calories
carbohydrate: 14.8 g
cholesterol: 381.4 mg
fat: 53.1 g
fiber: 0.8 g
protein: 11.4 g
saturatedFat: 41.9 g
servingSize: -
sodium: 201 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 cups

Recipe Note

Whole30®-compliant dessert! For a finer and less gritty curd, strain through a fine mesh sieve before refrigerating. You can add 1/4 cup of honey (when you add the eggs) and it would definitely kick up the sweetness factor. This hit the spot for me since I was looking for tangy, mildly sweet and salty.

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