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