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Zero Waste cookery: Recipe for coconut & lemon curd biscuits
Filled with original recipes designed to reduce kitchen waste to, well, zero, the new French-language cookery book ZERO WASTE by Pepeat Studio uses augmented reality with instruction videos for each recipe via a free app. Belgian sommelier Eric Boschman provides wine and beer pairings.
Try out this recipe for sweet, sticky coconut biscuits, offset by a sharp lemon curd.
Preparation: 25 minutes
Cooking: 25 minutes
170g caster sugar
120g desiccated coconut
2 organic lemons (or one lemon and one lime)
Preheat oven to 190°. Separate the egg whites from the yolks. In a bowl, whisk together the egg whites, coconut and 100g of the sugar until the mixture comes together.
Form the wet mixture into 12 small balls and place them on a baking try lined with greaseproof paper, spaced apart. With the back of a teaspoon, flatten them slightly before creating a deep, wide hole in the centre of each one. Bake for 15 minutes.
Zest and juice the lemons. In a saucepan, heat the butter, lemon juice and zest at low temperature until the butter is completely melted. Take care that it doesn’t come to the boil.
In a bowl, beat the egg yolks with the remaining 70g sugar. Pour in the melted butter and lemon juice and whisk together before pouring back into the saucepan. Keep stirring on a low heat with a wooden spoon or spatula until the curd thickens. Again, take care not to boil. The curd is ready when it’s thick enough to line the back of the spoon. Take off the heat and once it has cooled, pour it into a sealed container and place in the fridge.
When ready to serve, fill the centre of the biscuits with the curd. Any remaining lemon curd will keep for up to one week in the fridge.
Pair it with
Limoncello; for keen cooks, now’s the time to make your own, adding a few shavings of fresh coconut.
Zero Waste, 176 pages, €29.95
Note: When testing the translated recipe above, I very slightly reduced the oven temperature and cooking time as the biscuits were browning after 12 minutes. The curd, like any egg yolk-based sauce, requires patient stirring and will further thicken in the fridge.
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