Lemon Curd & Coconut Cups

Sometimes life gives us lemons.  I know when this happens we are supposed to do lemonade, but if there is something I could be eating nonstop is a good lemon curd. So instead of lemonade, when life gives me lemons... I ask my husband to prepare lemon curd for me.

Home-made lemon curd is one of these recipes he only knows how to prepare. Yes, I may be able to prepare a decent version of lemon curd, but it will never taste as my husband´s. He is a Master of the Universe preparing proper lemon curd: sweet, tangy, soft, velvety and mouthwatering. So although  It´s me who normally cooks at home, there are three things that are completely his kingdom: curds, mayonnaise and chicken milanese. 

Lemons are my favourite and my best. I love them raw, in marmalade, pickled, squeezed and even with a cold glass of gin and tonic. If there is anything in this world able to cheer me up that´s lemons. They are so bright and full of sunshine that make me feel happy.

If you’ve never tried lemon curd, then you’re seriously missing out… it really is one of life’s great pleasures. Lemon Curd is sweet, tart, and good on just about everything! Although at home it rarely lasts enough to be eaten with anything else but spoonful after spoonful.

This week recipe is a sure win combination: coconut and lemon curd. There no enough words to describe how amazing this ridiculous easy to make recipe is.

So next time life gives you lemons...

WHAT YOU NEED

For the coconut cases

150gr Dessicated Coconut

White of 4 Free Range Eggs

For the lemon curd

1 Free Range Egg

Juice and zest of 2 Lemons

125gr Sugar

50gr Butter

White Chocolate to decorate

WHAT YOU DO

Preheat the oven to 200C.

Separate the yolks from the whites. Add a pinch of salt and whisk. Add the coconut and mix.

Put spoonful of the mixture into a nonstick cupcake tin and shape them into cases with your hands.

Bake 20 minutes.

In the meantime, put the egg, lemon juice and zest, sugar and butter in a pan. Cook to medium heat stirring continuously for around 20 minutes until the ingredients are well combined and the curd is  creamy and thick enough to coat the back of a spoon.

Set aside to cool, stirring occasionally as it cools.

Remove the coconut cases from the oven and put in a cooling rack. Around 10 minutes later, fill each one with the lemon curd. 

Finally, melt the white chocolate in the microwave and decorate. You can add some berries or a scoop of vanilla ice cream to make them extra refreshing.

These Lemon Curd & Coconut Cups will last for around a week in the fridge. No they won´t.