Although pumpkin pancakes are wonderful year-round, they are especially good on chilly winter mornings. Both cooked fresh pumpkin and tinned pumpkin are acceptable.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 1/2 cup |
Ingredients
- 3 eggs
- ½ cup coconut oil at room temperature, thinly sliced
- ½ cup white sugar
- 1 lemon, juiced
- 1 pinch salt
Instructions
- 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.
Reviews
11.30.16 You may be confused by the ingredient listing “…coconut oil, sliced.” Coconut oil tends to be partially hard, so if you saw “…hard coconut oil” as an ingredient, it might make more sense (would to me). I didn’t slice it, just used a teaspoon to get it out of the jar. This is a very good lemon curd recipe, the coconut flavor definitely is recognizable, and the curd has a nice balance of sweet and tart.