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.).
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
- On Steel Cut Oatmeal
- Pancake or Waffle Topping
- Swirled into Yogurt
- Spread on Toast
- On top of Scones
- Inside Donuts
With Dessert
- Drizzled on Fruit and Whipped Cream
- As Macaron Filling
- Between Cake Layers
- Inside Crepes
- In a Tart Shell
- Layered in Parfaits
- As a Cupcake Filling
- With Ice Cream
- Marbled with Cheesecake
- On Pavlova
What are some of your favorite ways or recipes to enjoy citrus curd?
Coconut Lemon Curd
Ingredients
- 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)
Instructions
- 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.
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I love lemon curd! My favorite use is as lemon cupcake filling. I love lemon overload. π
And the addition of coconut flavor sounds great! Nice and summery.
Gotta love a recipe like this. Curd is so great on toast!
Putting this on toast!!
Love that you use coconut oil which is a memory booster and goes so well with lemon. And I love the option to use coconut milk. Lovely looking and I’m sure great tasting lemon curd =)
Hi Katie,
The recipe directions include adding zest to the juice and sugar, but there is no zest mentioned in the ingredients. I looked at your other curd recipes for a guideline, but the ingredients (and amounts of them) vary quite a bit from this recipe. What amount of lemon zest do you use for this curd? Thanks in advance, I look forward to trying this recipe out! π
Sorry, the zest was a typo. I copied over the basic method instructions from my other recipes and didn’t remove the zest step. I didn’t use any zest in this recipe, but you could. I would probably use the zest of 1 lemon.
Yum! This looks so great. How do you think it would do with a water bath for canning?
I have never tried canning curd. Maybe check a Ball canning book or the cookbook Food in Jars.
I’ll admit it: it took me WAY too long to get around to making this. And I’m so sad that it took so long — I’ve lost months of deliciousness. Thank you for sharing it!
Tried this recipe today but modified a few things based on what I had to hand. Used coconut spread instead of oil, butter or cream. Also used much more lemon juice than recipe suggests because I had lots of lemons to make use of. The curd turned out to be gorgeous. Β Made 2 good sized jars worth. I doubt that it will survive long , tastes much too good!
Glad you liked it! Thanks for stopping by π