Refined Sugar Free Lemon Slice
Fresh and tangy, with a hint of sweetness, this lemon curd slice is the perfect after-dinner sweet treat. No grains, no refined sugar, no soy (you can even make it dairy free if that’s better for you), this baby really hits the spot.
Prep Time: 25 mins
Cook Time: 2hrs resting
Total Time: 2.5hrs
Servings: 12
Category: Desserts
Ingredients
Base:
1/2 cup fine almond meal
2 tbsp coconut flour
3/4 tsp ground ginger
1 tsp vanilla extract
2 tsp pure maple syrup (or honey)
2 tbsp butter (or coconut oil) melted
2 tbsp collagen powder
Lemon filling:
2/3 cup lemon juice
1.5 tbsp gelatin
1 tbsp lemon zest (packed)
6 large egg yolks
1/3 cup pure maple syrup (or honey)
1/4 cup butter (or coconut oil)
Method
Preheat oven to 180c. Grease and line a 15cm (6 inch) square tin or a 20x10cm rectangular tin.
Make the base by adding all the ingredients and combining together in a bowl until mixed evenly. Smooth into the base of the prepared tin. It will be thin, which is ideal. Use the flat base of a glass to gently press down and evenly flatten. Prick the surface with a fork.
Bake for 10 minutes, or until very lightly golden brown and becoming fragrant. Remove from oven and allow to cool.
Make the lemon filling by combining lemon juice, zest and gelatin in a heat proof bowl and bloom for 2 minutes. Meanwhile, add 2cm of water to a small saucepan and bring to a boil.
Once the gelatin has bloomed and looks jelly-like, add all the remaining ingredients to the bowl. Place the bowl over the saucepan, double boiler style (we don’t want the bowl to be touching the water ideally). Reduce the heat to low and heat for approximately 8 minutes or until the mix thickens and coats the back of a spoon. It’s important keep the heat low and whisk the mixture the entire time to avoid the egg scrambling.
When the filling has thickened enough to coat the back of a spoon, strain through a sieve into a heat-proof jug to remove any small lumps. I like to use a spoon to help move the mixture through the sieve more quickly. Allow the filling to cool to room temperature before continuing to the next step.
To assemble, pour room temp filling onto cooled base. Set in the fridge for 2+ hours or until firm to touch. Slice into 12 pieces (or 24 mini’s) and store in an airtight container in the fridge.
Fine Details (per serving)
Protein: ~3g per slice
Hormones: Lemon can aid in the regulation of hormones such as leptin, the hormone that decreases your appetite and tells the body you are full.
Egg yolks are a rich source of Vitamin A, essential for balanced hormones and Selenium, which supports our thyroid. They are also a source of Biotin which plays a key role in metabolism and blood sugar health.
Nutrition information is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Notes
Recipe pictured is made paleo; for dairy-free option, use coconut oil
If you don’t have a small tin you could also use mini muffin trays instead (so you’ll have mini tarts). For a larger tin (20cm square or larger) you would need to double this recipe.