Easy Coconut Curd with Lemon

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 in the fridge.

Let’s get started!

I love the combo of lemon and coconut together and this tart, yet sweet curd just melts in your mouth.


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


2. 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.


3. 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.

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