Ingredients
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3 large lemons, zested and juiced
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⅓ cup white sugar
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4 large egg yolks
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⅛ teaspoon salt
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3 tablespoons coconut oil, at room temperature
Directions
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Fill a medium saucepan with 1 inch of water and heat until barely simmering.
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Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes.
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Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
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Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent skin from forming. Refrigerate until set and chilled, at least 2 hours.
Nutrition Facts (per serving)
| 56 | Calories |
| 4g | Fat |
| 7g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 56 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 3g | 13% |
| Cholesterol 51mg | 17% |
| Sodium 21mg | 1% |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 4g | |
| Protein 1g | 2% |
| Vitamin C 16mg | 18% |
| Calcium 18mg | 1% |
| Iron 0mg | 2% |
| Potassium 35mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
