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!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 56 Calories

Ingredients

• ⅛ teaspoon salt
• ⅓ cup white sugar
• 4 large egg yolks
• 3 large lemons, zested and juiced
• 3 tablespoons coconut oil, at room temperature

Recipe Instructions

Step 1

Fill a medium saucepan with 1 inch of water and heat until barely simmering.

Step 2

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.

Step 3

Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.

Step 4

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.