Dairy-Free Lemon Curd Popular Recipes

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Dairy-Free Lemon Curd

"I used coconut oil instead of butter to keep this lemon curd dairy free. Recipes for curd use different ratios of whole eggs to yolks, but I opted for yolks left over from making meringue. The texture was really light, almost like a mousse. Yum!"

Ingredients :

• 3 large lemons, zested and juiced
• 1/3 cup white sugar
• 4 large egg yolks
• 1/8 teaspoon salt
• 3 tablespoons coconut oil, at room temperature

Instructions :

Prep : 10M	Cook : 16M	Ready in : 2H25M

• 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.
• Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
• 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 a skin from forming. Refrigerate until set and chilled, at least 2 hours.

Notes :

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