Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips

Paleo Lemon and Tangerine Curd Topped with Salted Coconut Chips

by Barry Craig 1 year ago
0 (0)
10 minutes
556.6 kcal
14.8 g carbs
Description

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
  • ½ cup tangerine juice
  • ½ cup lemon juice
  • 3 eggs
  • 1 egg yolk
  • 6 tablespoons coconut oil, divided
  • 2 tablespoons flaked coconut
  • salt to taste
Directions
  1. 1. Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.
  2. 2. 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.
  3. 3. 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
serving: 2 cups
calories: 556.6 kcal
carbohydrates: 14.8 g
protein: 11.4 g
saturated fat: 41.9 g
cholesterol: 381.4 mg
sodium: 201 mg
fiber: 0.8 g
sugar: 9.9 g