Zingy zesty lemon curd squares with a crumbly buttery almond flour shortbread base! Summer dessert sorted!
Lemon is my mums thing, sorbet, ice cream, posset, mousse, tart, whichever which way it comes, a love shared with my little niece Naoise. Sometimes I create recipes purely with others in mind. Not just my friends and family but with a view to the desserts potentially being added to The Happy Pear menu, notably the cheap quality levitra new evening menu!
I whipped these up on a whim, not really expecting a whole lot from them…but as soon as the lemon curd was made I knew I was on to cialis uk a winner. It was a physical struggle not to eat heaped spoonfuls of it straight from the pot! The alluring lemon scent, the zingy lemon flavour lingering on my tongue having done an obligatory taste test, the bright yellow colour drawing me in…
I had plans for it, otherwise it might not have made it through the night. Just as it is it would be amazing spread on some toasted sandwich bread, served up with ice cream or stirred through some coconut cream or yoghurt!
A quick super simple, virtually no effort required grain free shortbread base. I made half the amount and wasn’t happy with the thickness. Although it might look like a little thick the lemon curd is so intense it totally balances out and makes these a little more satisfying. Stopping at one might otherwise be a problem!
Refreshing, light, and sure to delight the lemon lover in your life…and for those of you who aren’t quite taken by all things zingy, these will definitely steel your heart if only until you’re offered a brownie!
Topped with a little toasted coconut to prettify, add a little texture and because coconut just goes with pretty much everything!
What’s your favourite lemony dessert?
Lemon Curd Shortbread Squares
Prep Time: 5 minutes
Cook Time: 45 minutes
Keywords: dessert gluten-free grain free paleo soy-free vegetarian almond meal coconut oil lemon ghee
Ingredients (9 squares)
Shortbread Biscuit Base
- 2 cups (200g) almond flour
- 1 tsp vanilla extract
- 1/4 cup (60g) ghee / coconut oil melted
- 1-2 tbsp honey
- 1/2 tbsp arrowroot starch
- 1/4 tsp baking soda
- Pinch of Himilayan rock salt
- 5 egg yolks (from 5 organic large eggs)
- 1/2 cup (125ml) lemon juice
- 1/4 cup (80g) honey
- 5 tbsp (75g) ghee
- 1 tsp pure vanilla extract
- 1 tsp pure lemon extract
For the base
Blend together cold ghee or coconut oil in your food processor to a coarse crumb.
Add in baking soda, almond flour and arrowroot starch and blitz to combine.
With the motor running add in honey, salt and vanilla.
Press dough in a lined greased loose bottom 6 inch square tray. Press down and only today spread evenly. Place in the fridge for 30 minutes before baking. Bake in a preheated oven, 140C (300F), for 10 -12 minutes, until puffed up but not browned. Allow to cool before placing the curd on top.
For the Topping
Whisk together all ingredients in a bowl. Pour in to nauticalprogressions.net a pot, slowly bring to the boil over a medium heat, reduce to a simmer and whisk continuously but not vigorously for 10 – 12 minutes until thickened. Set aside in a bowl to cool fully. Give it a whisk before spreading over the http://algaeindustrymagazine.com/pill-price-levitra base.
Return to the oven to bake at the same temperature for 15 minutes. Remove, cool and place in the fridge for a couple of hours or overnight before slicing in to 9 squares.
Garnish with toasted coconut if desired.
Will keep in the fridge in a seal tight container for up to one week.