paleo lemon and tangerine curd topped with salted coconut chips

Ingredients

• Servings: 2
• 1/2 cup tangerine juice
• 1/2 cup lemon juice
• 3 eggs
• 1 egg yolk
• 6 tablespoons coconut oil, divided
• 2 tablespoons flaked coconut
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• stir tangerine juice and lemon juice together in a saucepan. whisk eggs and egg yolk into juice mixture until smooth.
• 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.
• 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.