Paleo Lemon And Tangerine Curd Topped With Salted Coconut Chips

• 1/2 cup tangerine juice
• 1/2 cup lemon juice
• 3 eggs
• 1 egg yolk
• 6 tablespoons coconut oil, divided
• 2 tablespoons flaked coconut
• salt to taste

1. Stir tangerine juice and lemon juice together in a saucepan. Whisk eggs and egg yolk into juice mixture until smooth.
2. Heat juice mixture over medium-low heat. Whisk in 3 tablespoons coconut oil until well-combined. Add remaining coconut oil and cook, whisking constantly, until curd begins to thicken, 5 to 10 minutes. Remove from heat. Spoon curd into small bowls or jars.
3. Cook and stir coconut flakes in a small skillet over medium heat until lightly golden and toasted, 2 to 5 minutes. Season with salt. Top curd with coconut flakes and refrigerate until set, about 1 hour.

tangerine juice, lemon juice, eggs, egg yolk, coconut oil, flaked coconut, salt

Taken from www.allrecipes.com/recipe/240727/paleo-lemon-and-tangerine-curd-topped-with-salted-coconut-chips/ (may not work)