Lemon Curd Toasts with Coconut

1. 1

   In a medium bowl, whisk the eggs with 3/4 cup of the sugar until combined.

2. 2

   In a small saucepan, warm the lemon zest, lemon juice, olive oil, cocoa butter and the remaining 3/4 cup of sugar over moderate heat, stirring to dissolve the sugar.

3. 3

   While whisking constantly, slowly drizzle half of the lemon juice mixture into the eggs.

4. 4

   Add the egg mixture to the saucepan and cook the curd over moderately low heat, stirring constantly, until thickened and a candy thermometer inserted in the curd registers 186, about 12 minutes.

5. 5

   Strain the curd through a fine sieve into a blender.

6. 6

   Puree until lightened, about 1 minute.

7. 7

   Scrape into a bowl.

8. 8

   Press a sheet of plastic wrap directly on the curd and let cool to room temperature.

9. 9

   Refrigerate until cold and set, about 2 hours.

10. 10

    Spread the lemon curd on the toasts and top with blackberries.

11. 11

    Garnish with toasted coconut and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.