Ingredients
1 cup sweetened shredded coconut
1 cup sugar
1 tablespoon cornstarch
1 teaspoon finely grated lemon zest, plus 1/2 cup fresh juice (from 2 to 3 lemons)
1 teaspoon finely grated Meyer-lemon zest, plus 1/4 cup fresh juice (from 1 to 2 lemons)
1/2 teaspoon kosher salt
8 large egg yolks
10 tablespoons unsalted butter, cut into pieces
Preparation
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.
