Lemon-Coconut Curd Sauce

Novelties
Written By Guest User

Cane Sugar

1 cup

Large Egg

1

Large Egg Yolks

2

Butter

2 tbsp

Fresh Lemon Zest

1 tbsp, or more to taste

Lemon Juice, fresh-squeezed

1⁄2 cup

Malibu Rum

1/2 cup

Coconut Cream

1 cup

Crema Lusso

1⁄2 quart

In a double boiler, whisk together egg, egg yolks and sugar. Then, blend in butter, lemon juice, fresh lemon zest and Malibu Rum. Simmer for 10-12 minutes until sauce is thick enough to coat the back of a spoon. Remove from heat and whisk in Crema Lusso and coconut cream. Before serving, return to heat and warm gently on low setting until desired temperature is achieved. Yields approx. 1 1⁄4 quarts.

Created exclusively for Crema Lusso by Chef Doug Lynch

Guest User
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