Lemon Curd in Almond Crust Baskets
Baking at Home – When You Know What You Eat
Of course, you know what you order in a confectionery, but you never know what ingredients were used in it. That doesn’t mean I never eat a slice of cake in a patisserie. I like special and very good quality cakes. I’m picky and I can’t deny it. The other reason is the diet I follow and I believe in its health benefits. The paleo diet has many basic principles. I exactly know my dessert is gluten free, lactose free and refined sugar free. This lemon curd is also homemade, not only the almond crust.
Classic lemon curd is a preserve with a thick consistency, made from lemons, butter, eggs, and sugar. But I made a paleo version, I used coconut oil and honey instead of butter and sugar. Commercially manufactured curds often contain additional preservatives and thickener, which I never use in it. It’s very easy and fast to make it and it is healthy, with no unwanted stuff in it. I use organic lemon, because its peel has not been treated with any chemical wax, it’s natural and we will need 2 tbsp zest in our curd. I also use organic eggs, because the chickens are raised outdoors without added drugs or chemicals.
There are lots of delicious uses with lemon curd. The most popular is as a topping on scones, waffles, cakes, cookies or filling in tart, crepes and in layered glass desserts. It is not usually eaten on its own, but I like to eat it by spoon. Lemon curd is a very good base to make lemon sauce for duck breast.
This recipe can be used in many ways. This crust is the base of my quiche and apple cake and Kyara’s galette. It is made from only 4 main ingredients. They are almond flour, tapioca flour, lactose free butter and egg. This dough should be handled more carefully than other dough which contains gluten. This dough is fragile. It is easy to make but it is important to follow the steps of the recipe for the perfect end result.
This dough is fragile, should be handled more carefully than other dough which contains gluten.
Lemon Curd in Almond Crust Baskets
For the lemon curd
- 4 large eggs
- 100 ml honey
- 120 ml coconut oil melted
- 120 ml lemon juice about 2 lemons, but depends on their size
- 2 tbsp lemons zest about 2 lemons, bio
- 1 pinch salt
For the crust
- 200 gram blanched almond flour
- 60 gram tapioca flour
- 50 gram cold lactose free butter or ghee
- ¼ tsp sea salt
- 1 large egg bio
- 2 tbsp ice cold water
- Make the lemon curd. Put all ingredients into small pan and whisk them. Be careful, not to make the melted coconut oil hot, because the egg will be scrambled!
- Cook the mixture on medium low heat for 2 minutes then on low heat for about 8 minutes, until thickened. Stir constantly, otherwise it will be not creamy. Do not boil it!
- Leave it to cool down then put into the fridge for 1 hour.
- While the lemon curd is in the fridge, make the crust. Preheat the oven to 180°C.
- Mix the almond flour, tapioca and salt in a big bowl.
- Add the cold butter and crumble with the flour, mix very quickly by hand until it's roughly the size of peas. You have to work fast as to not overwork the dough. The crust's texture will not turn out good if you warm it up with your hands.
- Add eggs and mix quickly until combined.
- Add the ice-cold water and knead the dough into a ball.
- Divide the dough into 12 parts, cover and put it into the fridge for 20 minutes.
- Grease little basket molds. Flatten the dough with your hands and press into the molds.
- Lay little circles of baking paper to the top of the dough and fill with dry beans or pie weights. I use ceramic pie weights. The pie weights ensure the dough doesn't rise while baking. Bake it for 10 minutes. This process is called blind-baking.
- Remove the pie weights and the baking paper and bake them for another 10 minutes.
- Set aside to cool for 30 minutes. This dough is very fragile in warm state.
- Fill the baskets with lemon curd. Garnish with small marzipan flowers or fresh berries but it is not necessary. Enjoy!