Food & Cooking Recipes Dessert & Treats Recipes Coconut Lemon Curd Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 hrs Yield: Makes about 2 1/2 cups Using Meyer lemons in addition to regular ones gives this curd an intense aromatic flavor. Make it ahead and add the shredded coconut just before using as the filling for our majestic Meyer-Lemon and Coconut Layer Cake. Ingredients 1 cup sweetened shredded coconut 1 cup sugar 1 tablespoon cornstarch 1 teaspoon finely grated lemon zest, plus ½ cup fresh juice (from 2 to 3 lemons) 1 teaspoon finely grated Meyer-lemon zest, plus ¼ cup fresh juice (from 1 to 2 lemons) ½ teaspoon kosher salt 8 large egg yolks 10 tablespoons unsalted butter, cut into pieces Directions 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. Rate it Print