Lemon Curd for Paleo Lemon Tart Also know as Lemon Butter, curd is one of my favourite spreads. Though usually I just eat it straight from the jar or use to sandwich cookies, its amazing in the Almond Shortcrust from my previous post. Simply blind bake the crust then fill with the curd while it is still warm. Set in the fridge and enjoy! Zest of 2 lemons 150g lemon juice 250g organic grass fed butter 6 organic or free range eggs 200-300g honey (depends how sweet you want) 1 teaspoon vanilla or 1 bean scraped Grate the zest in your Thermomix for 10 seconds at speed 8. Or until finely grated. Add the rest of the ingredients and cook for 10 minutes at 80°C on speed 3. If you dont mind the zest then pour straight into the crust, or if you want it smooth then either strain it through a sieve or puree for 1 minute on speed 10 once cooked. Straining it will introduce more contaminants so it wont last as long. Fill jars with the left over curd and enjoy on ice-cream, as a dip for fruit, sandwiching cookies or spread on pavlova... Share if you like this recipe! Here is the Almond Shortcrust again so it is all in one place ;) Paleo Almond Shortcrust Pastry 150g Almonds 50g Chestnut or Banana Flour or Tapioca 50g Butter 20-30g water First grind the almonds and flour for 10 seconds on speed 10. Add the butter and grind for 6 seconds on speed 10. Add the water and mix for 4-5 seconds on speed 6. Press into a greased and floured tart tin and prick with a fork. Bake at 150°C for 30-40 minutes to Blind Bake before adding the Lemon Curd. #Paleo #LemonCurd #LemonTart #Tart #Primal #GAPS #Butter
Posted on: Sat, 25 Oct 2014 08:15:23 +0000
Trending Topics
Recently Viewed Topics
© 2015