Creamy Lemon Slice
Author: 
 
Ingredients
For the pastry
  • 2 tbsp coconut oil
  • 1 tbsp honey
  • 2 large eggs
  • ¼ cup + 2 tbsp coconut flour
  • 2 tbsp tapioca flour
  • ⅛ tsp salt
For the lemon curd:
  • 1 cup water
  • ½ cup lemon juice
  • ⅓ cup honey
  • 6 egg yolks
  • 1 tsp gelatine
  • 2 tbsp tapioca flour.
For the topping:
  • 400g coconut cream
  • 3 tbsp honey
  • ⅓ cup lemon juice
  • 2 tbsp gelatin
  • 1 tbsp tapioca flour
Method
For the pastry:
  1. Preheat oven to 350°F or180°C.
  2. In a food processor, blend the oil, honey and eggs.
  3. Sift the flours and salt into the processor and blend until it forms a ball.
  4. Press the pastry mixture into a lined 17.5 x 27.5cm/7” x 11” baking tin.
  5. Bake for 10 minutes.
  6. Remove from the oven and cool completely.
For the lemon curd:
  1. Beat the egg yolks together.
  2. In a double boiler mix the water, juice and honey.
  3. When hot take off the heat and add a little to the eggs, beating to blend it in.
  4. Now add the eggs slowly to the hot mixture, stirring rapidly.
  5. Return the pot to the heat and cook, stirring, while it thickens slightly.
  6. Dissolve the gelatine in a little hot water and add to the pot.
  7. Mix the tapioca flour in a little cold water and add to the lemon curd.
  8. Keep stirring until it thickens then take off the heat and let cool.
  9. Pour on top of the base.
For the topping:
  1. Bring the cream and honey to a boil.
  2. Add the lemon juice and stir.
  3. Dissolve the gelatine in a little hot water and add. Whisk.
  4. Mix the tapioca flour in a little cold water and add.
  5. Keep stirring until it thickens then take off the heat and let cool.
  6. Pour it over the cold lemon curd.
  7. Place in the fridge to set completely.
  8. Once set, cut into slices.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/creamy-lemon-slice-grain-sugar-nut-dairy-free/