Recipe Details
Ingredients
-
3largelemons, zested and juiced
-
⅓cupwhite sugar
-
4largeegg yolks
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⅛teaspoonsalt
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3tablespoonscoconut oil, at room temperature
Cooking Directions
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Fill a medium saucepan with 1 inch of water and heat until barely simmering.
-
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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories56 | |
| % 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.
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