Paleo Lemon And Tangerine Curd Topped With Salted Coconut Chips - cooking recipe

Ingredients
    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
Preparation
    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.

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