2 tablespoons chopped roasted lightly-salted pistachios (omit for nut-free)
Instructions
In a medium bowl, whisk together the eggs and egg yolk.
In a medium saucepan, whisk together the lemon juice and sugar. Place the pan over medium heat, and bring the mixture to a simmer. Remove the pan from the heat.
Temper the egg mixture by slowly drizzling half of the lemon mixture into the egg mixture while whisking constantly. Whisk the lemon-egg mixture into the remaining lemon mixture in your saucepan.
Return the pan to the stove, but reduce the heat to medium-low. Cook the mixture for 3 minutes or until thickened, whisking constantly. Remove the lemon curd from heat, and whisk in the buttery spread.
Strain the lemon curd through a fine-mesh strainer into a medium bowl. Cover the surface with plastic wrap and refrigerate for 1 hour.
Divide the lemon curd into 8 (4-ounce) cups (about 2 tablespoons per serving). Top each serving with a dollop of the coconut whip, and sprinkle with the raspberries, pineapple, and pistachios, if using.