Coconut Lemon Curd

Something about Easter means fruity, bright flavored desserts and breakfast sweets. It seems always around this time of year that I have the itch to make lemon curd.

Lemon Curd is perfect for the simple, fresh desserts featured as spring begins to roll around (and a great way to use up egg yolks if you have a few extra hanging around.).

coconut lemon curd recipe

A quick recipe search on any food site will show that lemon is obviously the most popular of curds, but that doesn’t mean you can’t enjoy other flavors as well! This time I decided to mix things up a bit and do a coconut lemon curd. I love the combo of lemon and coconut together and this tart, yet sweet curd just melts in your mouth.

15 Ways to Enjoy Citrus Curd

Citrus curd is a great basic condiment to have on hand for sweet cravings or the need for a last minute, simple dessert. Or just to add a little brightness to the winter doldrums. Is it spring for real yet? No more tricks!

This, like so many other Pantry  Staple favorites, is so simple to make at home yourself, there is no need to experiment with store bought counterparts.

There are so many fun ways to enjoy citrus curd that I’m sure you’ll find yourself making it often. Here are a few of my favorite ways to enjoy it, plus some links for recipe inspiration. You can allow the citrusy goodness to take center stage, or be a background flavor for just a hint of flavor.

With Your Breakfast

With Dessert

What are some of your favorite ways or recipes to enjoy citrus curd?

Coconut Lemon Curd

Total Time: 10 minutes


2/3 cup lemon juice
2 large eggs
6 egg yolks
1 cup sugar
3 tablespoons coconut oil
1 tablespoon butter
1/4 teaspoon vanilla extract
2 tablespoons heavy cream or coconut milk (the cooking variety and not light)


In a medium saucepan, combine the juice and sugar. Heat over medium heat until simmering. Turn heat to low.

Meanwhile, whisk the egg and egg yolks in a medium sized bowl until smooth. Slowly pour half of the citrus mixture into the yolks while vigorously whisking. Return the amount in the bowl to the saucepan.

Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes. When done, the mixture should read 170 degrees F with a candy thermometer.

Remove from heat and stir in the coconut oil and butter 1 tablespoon at a time, then the vanilla extract and heavy cream or coconut milk.

Cool to room temperature, then store refrigerated in an airtight container for about a week.