Updated: Sep 16, 2020
My friend Kathy, a top cook, asked me the other day 'would you like to try my lemon curd made with coconut oil?' She had done a blind taste test with a friend who declared the coconut oil version creamier. And of course it's lactose free! It's a great thing to do with all the lemons that people have on their trees at the moment here in Australia. It's delicious and tastes just a little of coconut.She uses whole eggs in this recipe which make it thicker.
½ cup lemon juice
Zest of the lemons
1/2 cup sugar
6 tablespoons butter or coconut oil
Create a double boiler, if you don't have one, by resting a glass bowl over a saucepan of boiling water. Glass is better when you are dealing with acidic lemons.Make sure the bottom of the bowl doesn't not touch the water. Keep the water boiling during the cooking.
Whisk the eggs, the lemon juice and zest and the sugar in the bowl, and keep on whisking for about ten minutes until the mixture is thick and coats the back of a spoon.If you stop whisking it may curdle or go lumpy.
Remove the bowl from the heat and add in the coconut oil or butter in tablespoon amounts. Continue to beat. It will melt with the heat of the curd.
Pour into a sterilised jar (you can wash the jar with very hot water, or heat it up from cold in the oven to 80C and leave it there for five minutes.)
Serve on toast, or with croissants, or fill a sponge cake with the mixture.