Broma Bakery · by Sarah | Broma Bakery
Coconut Lemon Curd Petit Fours
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 10%
CARBS 53G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER41G TOTAL SUGAR
FAT 14G36% OF CAL
9G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Delicate petit fours made with coconut flour cake sandwiching homemade lemon curd and topped with lemon icing. These fancy spring-inspired treats combine bright citrus with coconut flavor for a refined bite-sized dessert.
dessertfrenchbaked good⚡ microwave🔥 ovenvegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/3 cup melted and cooled coconut oil
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup Bob’s Red Mill All-Purpose Flour
- 1/2 cup Bob’s Red Mill Organic Coconut Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 3 large egg yolks
- 1 1/2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1/2 cup sugar
- 6 tablespoons salted butter
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- dried rose hips, for garnish
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 10%
CARBS 53G60% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER41G TOTAL SUGAR
FAT 14G36% OF CAL
9G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 180mg
- Total sugar
- 41g
- Added sugar
- ≥39g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.