Marios Coconut Lemon Curd Recipes

MARIO'S COCONUT LEMON CURD

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.

LEMON-FILLED COCONUT CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
• Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.
• In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
• For lemon filling:
• In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
• With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
• In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
• Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes.

COCONUT LEMON CURD

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.

MARIO'S COCONUT LEMON CURD

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.