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.
Provided by SheLovesPaleo
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 2
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 14.8 g, Cholesterol 381.4 mg, Fat 53.1 g, Fiber 0.8 g, Protein 11.4 g, SaturatedFat 41.9 g, Sodium 201 mg, Sugar 9.9 g
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