Brown Butter Coconut Quick Bread with Lemon Curd

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Sometimes you go down a path with baking and it takes you to wonderful places.

INGREDIENTS

Quick Bread:
2
eggs
1 1/4 cups buttermilk
teaspoon vanilla extract
2 1/2 cups flour
teaspoons baking powder
Zest and juice of 1 lemon
teaspoon kosher salt
cup sugar
ounces shredded coconut
tablespoons butter melted and browned

Curd:
1/2 cup lemon juice
zest of 1 lemon
1 cup sugar
3 large eggs
6 tablespoons butter, chopped

DIRECTIONS

Heat oven to 350° F. In a small bowl, whisk together eggs, buttermilk, lemon juice, and vanilla.

In a separate bowl, whisk together 2 1/2 cups flour, baking powder, lemon zest, and salt. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture. Gradually mix with dry ingredients until just combined. Add melted and browned butter, and stir until smooth. Try not to over-mix.

Line an 8 1/2- by 4-inch loaf pan with parchment paper.  Pour batter into pan. Bake until a toothpick inserted into center comes out clean, 60-75 minutes.  Cool in pan 5 minutes, remove bread from pan, and finish cooling on a rack.

While bread is cooking, make curd by adding eggs, sugar, lemon juice and zest to saucepan over medium heat.  Constantly whisking, add pieces of butter to melt into mixture.  Keep whisking until mixture begins to thicken. This will take about 8 minutes.  Transfer to bowl and refrigerate for one hour.  Serve on coconut bread.

 

 

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