Lemon Coconut Curd

This No Fail Recipe has an Exotic twist, which is the flavor of Coconut! The Coconut makes this Lemon Curd so luscious. And instead of using refined Sugar and Butter, we are using Agave Nectar & Coconut Oil just to tweak it a little more into a healthier direction.

What you need:

2/3 Cup or 150 ml fresh Lemon Juice (about 3 Lemons)

Zest of 2 Lemons

1/2 Cup or 100 gr Agave Nectar

3 Egg yolks & 2 whole Eggs

3 Tbsp of Coconut Oil (frozen)

3 Tbsp Coconut Milk

Pinch of Sea Salt

In a bowl mix all Ingredients together, except for the frozen Coconut Oil. When all is well combined, add the liquid to a pot and slowly heat it up, while constantly stirring. Make sure it will not get to hot to quick or even boil, so the eggs do not curdle. When the Curd is thicken up enough and ready, remove the Curd from the heat and stir in the frozen coconut oil. Fill everything into a clean Jar. Keep in the fridge for about 3-4 Days.




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