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Paleo lemon curd slice

Paleo lemon curd slice

  • Author: Jade Woodd
  • Prep Time: 25 mins
  • Cook Time: 2 hours resting
  • Total Time: 19 minute
  • Yield: 9-12 1x
  • Category: Dessert
  • Diet: Vegetarian

Description

Zingy, tangy and loaded with the most incredible ingredients this paleo lemon curd slice is absolute heaven. Free from grains, refined sugar, and soy (plus dairy free alternatives too) this is the my new favourite snack!


Ingredients

Scale

Crust

60g blanched fine almond meal

14g (2 Tbsp) coconut flour

¾ tsp ground ginger

1 tsp vanilla extract or powder, optional

2 tsp pure maple syrup or honey

45g (2 Tbsp + 1 tsp melted) ghee, butter or coconut oil melted

2 Tbsp collagen powder

Lemon curd filling

167ml (2/3 cup) lemon juice

2 Tbsp gelatin

1 Tbsp packed lemon zest

6 large egg yolks

100g (1/3 cup) pure maple syrup or honey

65g (¼ cup) ghee, butter or coconut oil


Instructions

  1. Preheat oven to 180c and grease and line a 15cm (6 inch) square tin. If you don’t have a tin this small you could make these into mini muffin trays instead (so you’ll have mini tarts). Alternatively, if you have a larger tin (20cm, or 8 inch) you would need to double this recipe.
  2. Make the crust by adding all the ingredients and mixing together in a bowl until uniform. Spread into the base of the prepared tin. The base will be quite thin, but this is ideal. Use a spoon to gentle compress down, ensuring its evenly spread. Gently prick surface with a fork- if bits of the base lift up at all, lightly press them back down. Bake for 10 minutes, or until very lightly golden brown and starting to be fragrant. Set aside to cool.
  3. Make the curd

Thermomix/magimix instuctions

Add lemon zest, lemon juice and gelatin to the bowl of your thermomix/magimix (I like to take care to avoid sprinkling gelatin on the blades, to avoid any sticking) and leave for two minutes to bloom (or until the gelatin has swelled and the mixture is jelly-like). Add the remaining curd ingredients on top on the bloomed lemon mixture and, with steam lid off, set for 8 minutes, speed 3, 77C/170F (thermomix) / 8 minutes, speed 5, 77C/170F (magimix). Pour into a jug to cool, using a rubber spatula to really scrape all the curd out of your thermomix bowl.

Allow curd to cool to room temperature before moving onto the next step.

Stove top directions

Add lemon juice, zest and gelatin to a heat proof bowl and bloom for 2 minutes. Meanwhile, add 2cm of water to a small saucepan and bring to a boil.

After the gelatin has bloomed (it should look swollen and jelly-like) add all the remaining curd ingredients to the bowl. Sit the bowl on the rim of the saucepan, double boiler style (the bowl should not be touching the water ideally). Reduce heat to low and heat for approximately  8 minutes or until the mix thickens and coats the back of a spoon (important: mix/whisk the entire time). Egg will begin to scramble above 80C/170F, so it is imperative to both keep the heat low and whisk the entire time. If you have a candy thermometer you can insert this into the curd and ensure it stays below 80C/170F at all times.

Once ready (once the curd has thickened and coats the back of a spoon) strain into a heat-proof jug through a sieve- this will remove any small lumps, but it will take time. I like to use a fork to whisk the curd through the sieve and move things along.  Allow curd to cool to room temperature before moving onto the next step.

  1. To assemble, pour room temp curd onto cooled base and set in the fridge for 2+ hours or until the curd is firm to touch.To store, slice lemon curd slice into 9-12 pieces and store in an airtight container in the fridge (up to 3 days).

Notes

  • Almond meal can be swapped for sunflower meal or gluten free all purpose flour.
  • Ghee can be swapped for butter or coconut oil
  • Honey and maple syrup can be used interchangeably in this recipe.

Keywords: Paleo, lemon curd