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 caloriescarbohydrate: 14.8 gcholesterol: 381.4 mgfat: 53.1 gfiber: 0.8 gprotein: 11.4 gsaturatedFat: 41.9 gservingSize: -sodium: 201 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips
Directions
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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.