Coconut Lemon Curd Recipes
LEMON COCONUT CAKE
The very Best Lemon Coconut Cake recipe on the internet. Layers of coconut white cake (from scratch) with homemade lemon curd and cream cheese frosting. All topped with more coconut!
Provided by Aimee
Categories Cake
Time 1h16m
Number Of Ingredients 17
Steps:
- Whisk together the egg whites and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.
- In a mixing bowl, beat butter, sugar, vanilla and almond extracts for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg white mixture until fully blended. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in coconut.
- Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.
- Beat butter and cream cheese for 3-4 minutes using whisk attachment on an electric mixer. Add in powdered sugar, vanilla and heavy cream. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
- To assemble, place one layer of cake on a cake stand. Add 1 cup lemon curd and spread over the cake. Then add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply the second cup of lemon curd over the top. Then add frosting to entire cake. To add the coconut to the top and sides of cake, place cake stand on a baking sheet (to help catch excess coconut). Fill hand with coconut and press gently into sides of cake. Repeat until desired amount of coconut applied. ENJOY!
Nutrition Facts : Calories 650 calories, Carbohydrate 102 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1 slice cake, Sodium 298 grams sodium, Sugar 81 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LEMON CURD BARS WITH COCONUT
This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!
Provided by THEA
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 40
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
- Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
- Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
- Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g
MARIO'S COCONUT LEMON CURD
A creamy and tangy lemon curd with a background of coconut flavor. It's easy to make but requires a lot of constant whisking; it's worth it in the end! Serve on top of cake or perhaps sweet biscuits.
Provided by Mariomaka
Categories Desserts Fillings Fruit Fillings
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Fill a saucepan with enough water to come about 1 inch up the side. Bring to a simmer over medium-low heat.
- Combine eggs, coconut oil, sugar, lemon juice, and salt in a large bowl. Set the bowl on top of the saucepan so it is over, but not touching, the simmering water. Cook, whisking constantly, until curd is smooth and the consistency of pudding, 6 to 8 minutes.
- Remove bowl from the saucepan and continue whisking curd until slightly cooled, 2 to 3 minutes. Cover with plastic wrap and refrigerate until cold and slightly thickened, about 1 hour.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 8.4 g, Cholesterol 46.5 mg, Fat 10.3 g, Protein 1.6 g, SaturatedFat 8.2 g, Sodium 30.4 mg, Sugar 8.4 g
COCONUT LEMON CURD
Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using as the filling for our majestic Meyer-Lemon and Coconut Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Bake coconut on a baking sheet until dry but not golden, about 10 minutes. Let cool.
- In a medium saucepan, whisk together sugar, cornstarch, both zests, and salt. Whisk in egg yolks, then both lemon juices. Add butter and cook over medium heat, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and bubbles are forming in center of pan, about 9 minutes.
- Pass mixture through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly on surface of curd. Let cool 30 minutes, then refrigerate until very firm and cold, at least 2 hours and up to 3 days. Before using, whisk to loosen, then stir in coconut.
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COCONUT LEMON CURD RECIPE | HOW TO MAKE LEMON CURD | …
From goodlifeeats.com
Category DessertCalories 286 per serving
- In a medium saucepan, combine the juice and sugar. Heat over medium heat until simmering. Turn heat to low.
- Meanwhile, whisk the egg and egg yolks in a medium sized bowl until smooth. Slowly pour half of the citrus mixture into the yolks while vigorously whisking.
- Continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon. About 5-10 minutes.
TOASTED COCONUT LEMON CURD COOKIES RECIPE - MAMA …
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Estimated Reading Time 2 mins
LEMON CURD COCONUT MACAROONS RECIPE
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3.9/5 (88)Total Time 45 minsServings 30Calories 33 per serving
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COCONUT AND LEMON CURD CAKE - PINCH OF NOM
From pinchofnom.com
4.5/5 (17)Category Dessert, SnacksCuisine Non SpecificTotal Time 1 hr 20 mins
- Mix the quark, Sukrin powdered icing and vanilla extract together until smooth. You can add some more sweetener if you like.
LEMON COCONUT CAKE WITH LEMON CURD FILLING | MY CAKE …
From mycakeschool.com
4.5/5 (46)Category Cakes And Cupcakes
- For the Lemon Coconut CakePreheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
HOW TO MAKE PALEO LEMON CURD - WHAT THE FORK
From whattheforkfoodblog.com
4.6/5 (43)Category DessertCuisine AmericanTotal Time 22 mins
- Add the eggs, coconut oil, lemon zest, honey, salt, and lemon juice to a 2 quart non-stick saucepan. Using a silicon whisk, whisk together until all ingredients are combined. If your coconut oil is at a solid state and doesn't combine right away, that's ok - it will melt when you heat it.
- Continue to heat the mixture over medium-low heat, whisking constantly until thickened. The lemon curd will thicken (to pudding consistency) after about 8-10 minutes.
- Remove from heat, transfer to glass containers and cool to room temperature before refrigerating.
VEGAN LEMON CURD RECIPE - HOW TO MAKE - TWO SPOONS
From twospoons.ca
5/5 (1)Total Time 15 minsCategory Breakfast, Dessert, Snack, SweetsCalories 847 per serving
- In a small saucepan, add the sugar, coconut cream, lemon juice, arrowroot starch, lemon zest, sea salt and turmeric. Bring to medium heat and whisk together. Cook, stirring often, until smooth and thickened into a custard consistency and gelatinous texture, 10 minutes.
- Pour into a jar and chill in the refrigerator. (It will continue to thicken as it chills). Slather lemon curd on toast and biscuits, top onto yogurt, chia pudding, pancakes and waffles.
VEGAN LEMON CURD | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.5/5 (51)Total Time 5 hrs 40 minsCategory Dessert, SpreadCalories 30 per serving
- Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
- Lastly, add maple syrup (starting with lesser amount // 1 Tbsp as original recipe is written // adjust if altering batch size) and whisk again until well combined.
- Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
COCONUT AND LEMON CURD CUPCAKES | HOW TO FEED A LOON
From howtofeedaloon.com
Reviews 2Category CupcakeCuisine DessertTotal Time 2 hrs 18 mins
- In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole egg, egg yolks, sugar, and lemon juice.
- (Be sure to have all the ingredients measured and ready to go because this comes together quickly)
BEST LEMON COCONUT TART RECIPE - HOW TO MAKE ... - DELISH
From delish.com
Total Time 5 hrs
- Add melted butter and stir to combine. Pour mixture into prepared pan and pat into an even layer, including all the way up the sides.
LEMON COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.4/5 (7)Category CakeServings 12Total Time 4 hrs
- Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract and the coconut extract (if using). Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy. See photo above for a visual.
EASY MEYER LEMON CURD RECIPE - PINEAPPLE AND COCONUT
From pineappleandcoconut.com
5/5 (2)Total Time 12 hrs 25 minsServings 2
- In a medium saucepan ( preferably not stainless steel) rub together the lemon zest and sugar with your fingers, add in the lemon juice, butter and salt, set over medium heat and stir until the butter is melted and the mixture is warm,
- In a separate bowl (preferably not stainless steel, glass works well) whisk together the whole eggs and egg yolks. While continuously whisking the eggs add in some of the heated lemon butter mixture a quarter of a cup at a time until the eggs are incorporated well and heated through. Scrape the egg mixture back into the pot and stir the curd continuously with a spatula until thick. It’s ok if it bubbles a little, you want it to get thick.
- Strain the curd into a glass bowl that has a lid, this helps get rid of any cooked egg solids, and yes it will remove the zest as well but that is ok
- Press a piece of plastic wrap over the top of the curd then place the lid on the bowl. Chill completely in your refrigerator until it has set, a few hours up to overnight ( overnight/12 hours is best). The curd is now ready to use once fully chilled and set.
COCONUT SUGAR LEMON CURD RECIPE | FOODAL
From foodal.com
Reviews 7Category SpreadsCuisine BreakfastTotal Time 1 hr 10 mins
- Combine the egg yolks, lemon zest, lemon juice, and coconut sugar in a small saucepan, and whisk to combine. Place the saucepan over medium heat, and stir with a wooden spoon while it warms up. You’ll need to scrape down the sides and the bottom while the mixture cooks. When the mixture is thick enough to coat the back of your spoon, it’s done. This should take around 5 minutes.
- Once it hits that point, remove from heat, and add the butter one tablespoon at a time, stirring between additions until it melts completely into the mixture. Pour the curd into a non-reactive glass container or bowl, cover with plastic wrap, and press it down to make contact with the surface of the curd. Chill in the refrigerator for 1 hour.
- Spread on your favorite breakfast treats, use it to flavor other types of baked goods and desserts, or make cookie sandwiches with about 2 teaspoons of lemon curd spread between two cookies.
COCONUT LIME CURD (VEGAN) - DOMESTIC GOTHESS
From domesticgothess.com
4.8/5 (5)Category Breakfast, Side DishCuisine British, VeganTotal Time 10 mins
- Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Gradually whisk in the lime juice.
- Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.
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