Best Marios Coconut Lemon Curd Recipes

LEMON CURD BARS WITH COCONUT

Lemon Curd Bars with Coconut image

This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!

Provided by THEA

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Yield 40

Number Of Ingredients 7

Ingredients

1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
½ teaspoon baking soda
1 (10 ounce) jar lemon curd
⅔ cup flaked coconut
½ cup toasted and chopped almonds

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g

COCONUT LEMON CURD

Coconut Lemon Curd image

Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using as the filling for our majestic Meyer-Lemon and Coconut Layer Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup sweetened shredded coconut
1 cup sugar
1 tablespoon cornstarch
1 teaspoon finely grated lemon zest, plus 1/2 cup fresh juice (from 2 to 3 lemons)
1 teaspoon finely grated Meyer-lemon zest, plus 1/4 cup fresh juice (from 1 to 2 lemons)
1/2 teaspoon kosher salt
8 large egg yolks
10 tablespoons unsalted butter, cut into pieces

Steps:

Preheat oven to 350 degrees. Bake coconut on a baking sheet until dry but not golden, about 10 minutes. Let cool.
In a medium saucepan, whisk together sugar, cornstarch, both zests, and salt. Whisk in egg yolks, then both lemon juices. Add butter and cook over medium heat, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles are forming in center of pan, about 9 minutes.
Pass mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly on surface of curd. Let cool 30 minutes, then refrigerate until very firm and cold, at least 2 hours and up to 3 days. Before using, whisk to loosen, then stir in coconut.