Lemon Curd with Coconut

Citrusy, luscious with an ideal balance between sour and sweet, this Lemon Curd with Coconut is the perfect treat for a hot summer day!

Adapt this classic into many delicious recipes for scones, between cake layers, parfait or even plain toast!

  • 1¼ Cup Sugar
  • 2 Tsp Cornstarch
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • ½ Cup Fresh Lemon Juice
  • 6 Tbsp Butter (Cut Into Cubes)
  • 240ml Heavy Whipping Cream
  • 6 Lemon (Insides Removed, Used For Serving)
  • 1 Lemon (Sliced)
  • 50g Dessicated Coconut (Roasted)
  • Mint Leaves, For Garnish
  1. In a large saucepan, whisk sugar and cornstarch together over medium heat
  2. Add the 2 eggs and 2 egg yolks to the sugar and whisk well.
  3. Add lemon juice to the mixture and blend well.
  4. Add the cubed butter to the mixture and place over medium heat.
  5. Whisk continuosly until butter has melted
  6. Allow mixture to come to a gentle boil and thicken
  7. Remove from heat and transfer to a cool bowl
  8. Place a piece of cling wrap on the surface of the mixture to prevent a skin from forming
  9. Set aside in fridge for at least 2 – 3hrs
  10. Whip heavy cream until stiff peaks
  11. Set aside ½ Cup for topping
  12. Gently fold ½ of the chilled lemon curd into the whipped cream until well combined
  13. Place mousse in a piping bag
  14. Fill 6 emptied lemon cups evenly with the remaining lemon curd
  15. Pipe the lemon mousse on top of the lemon curd in each lemon cup
  16. Pipe whipped cream on top of the mousse
  17. Garnish with roasted coconut shavings and caramelised lemon slice
  18. Finish each lemon cup mousse with a mint leaf
  19. Serve chilled.