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Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips The Best Recipes

Are you searching for recipes Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips, each of our site provides recipes Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips that an individual need Listed here are the dishes Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips of which you need

Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips

"Whole30®-compliant dessert! For a finer and less gritty curd, strain through a fine mesh sieve before refrigerating. You can add 1/4 cup of honey (when you add the eggs) and it would definitely kick up the sweetness factor. This hit the spot for me since I was looking for tangy, mildly sweet and salty."

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

Instructions :

Prep : 15M Cook : 2M Ready in : 1H25M
  • 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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