Eating healthy doesn’t mean that I don’t have major cravings. Some days, I crave chocolate, burgers and pastries. The good news is that with some modifications of my initial recipes, I can make delightful result that will satisfy my desire and allow me to eat what I want.
So, you can imagine that when I felt like lemon curd, I figured why not turn the classic lemon pie and make it a healthy version.
For the base, I preferred to make soft cushions (I love to call them like that). I did several of them: some that I topped with lemon cream (as in the pictures) and others that we ate just like that (and it was delicious!).
For your information, this recipe is dairy free, gluten free and paleo.
For lemon curd, you will need:
3 eggs,
1 medium lemon zest,
1 tbsp honey,
5 tbsp refined coconut oil (to avoid coconut flavor),
Pinch of salt.
For the base:
1 egg,
1/4 cup liquid coconut oil (but not hot),
1/4 cup honey,
1/2 tsp vanilla extract,
1 and 3/4 cup of almond flour,
1/4 tsp of baking soda,
1/8 tsp salt.
For the curd:
In a saucepan, beat eggs, lemon juice, zest, honey and salt.
After a few seconds, once combined, lower the intensity of your fire (or hot plate) a little and add the coconut oil. Continue stirring with your whisk until you get a creamy texture.
Remove from heat and pour your cream in a glass bowl. If you notice lumps, use a strainer.
Keep the cream aside and let it cool as you prepare your base.
For the base:
Preheat the oven to 350F and prepare your small molds. I used muffin molds because as I told you above, I want to use them for my tart but also to have some as little treats without the curd.
Mix eggs, honey, vanilla and coconut oil with a mixer.
In another bowl, combine the dry ingredients.
Mix the two preparations together until a paste forms. Leave to cool in the fridge for 5 min.
Fill your molds and press each one to form a cup shape.
Bake for about 10 min.
Once you remove them from the oven, you will notice that the center has puffed. Using a small spoon, press down each one with the back of a teaspoon.
Allow to cool completely before removing from liners.
Once your cream and mini muffins has cooled fill the shells with the lemon curd and decorate as you wish.
You’ll have some extra lemon curd. I kept mine in a refrigerator for a few days and I made other treats.
For this recipe, you can make the base by using a paste made from almonds and dates that will look more like a classic lemon pie. I have also prepared one for another recipe that I will publish soon.
Finally, I hope that this recipe will please you and that it will satisfy your sugar craving.
