Easy Coconut Curd with Lemon (So Yummy!)
Creating this Recipe for Coconut Curd with Lemon
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 Coconut Lemon 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
More Fun Curd Recipes to Try
Excited to try more curd ideas? Check out these easy recipes!
The perfect balance of sweet and tart, homemade Lemon Curd is easy to make on the stovetop or in the microwave. In this post. Plus learn how to can homemade lemon curd!
Grapefruit Curd is another flavor of citrus curd that is a delicious tasting fruit spread that is sweet and tart. This homemade grapefruit curd recipe can be prepared stovetop or in the microwave
Homemade Raspberry Curd is a delicious tart raspberry filling. You’ll also love its pretty color. It is perfect for making during the summer when raspberries are in season and has so many uses!
Orange Curd is a fun take on the classic lemon curd recipe. This curd has a pretty orange color and has a nice sweet and tart flavor.
Lime Curd can be used inside mini tart shells with whipped cream to make a fun dessert.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
What are some of your favorite ways or recipes to enjoy curd?
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Coconut Lemon Curd
Coconut Lemon Curd is perfect for spring!
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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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 286Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 193mgSodium: 45mgCarbohydrates: 28gFiber: 0gSugar: 26gProtein: 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Tammie says
I make lemon curd often but I’ve never made it with coconut. After looking at the ingredient list I was taken back which left me with a question. You use the same amount of juice and sugar as my recipe but/the amount of eggs, mainly the yolks is much higher. That got me to wondering if this curd has a strong eggy taste to it? I’d love to make this as I have everything to do so but I’d hate to use all of those ingredients only to be left with an eggy tasting curd. Can you please tell me if this is going to taste eggy? Thanks…
Katie says
I don’t find it to taste eggy, but feel free to decrease the number of yolks to what you use in your recipe if you’re more comfortable with that amount.
Elena says
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. Made 2 good sized jars worth. I doubt that it will survive long , tastes much too good!
Katie Goodman says
Glad you liked it! Thanks for stopping by 🙂
Karen says
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!
Whitney says
Yum! This looks so great. How do you think it would do with a water bath for canning?
Katie says
I have never tried canning curd. Maybe check a Ball canning book or the cookbook Food in Jars.
Simone says
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! 🙂
Katie says
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.
The Ninja Baker says
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 =)
Tieghan says
Putting this on toast!!
Katrina @ Warm Vanilla Sugar says
Gotta love a recipe like this. Curd is so great on toast!
Erin @ Texanerin Baking says
I love lemon curd! My favorite use is as lemon cupcake filling. I love lemon overload. 🙂
And the addition of coconut flavor sounds great! Nice and summery.