Dairy-Free Lemon Curd

1. 1

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

2. 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.

3. 3

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

4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.