Lemon + Passion Fruit Curd Slice

Lemon + Passion Fruit Curd Slice

The Base

Ingredients:

Please note that this makes more base mixture than what is needed, so you can use 1/2 to 3/4 and save the rest to make into cookies or more slice!

  • 2 cups blanched almond meal
  • 1/4 cup collagen
  • 1 tsp vanilla essence
  • Pinch of salt
  • 2 tbsp coconut oil or ghee
  • 3-4 tbsp granulated sweetener of choice 
  • 1 egg

Method:

  1. Preheat your oven to 180 degrees celsius.
  2. Blend together all ingredients. Line a rectangular cake tin with baking paper and press 1/2-3/4 of the mixture into the tray and reserve the rest for cookies or alike. Using your hands and/or the back of a spoon helps here to make it even.
  3. Place in your oven for 10-12 minutes or until golden brown around the edges. Keep an eye on it after 8 minutes to ensure it doesn't over cook. 
  4. Remove from the oven and place in the fridge to begin cooling before topping with the lemon curd filling.

 

Lemon curd filling

Ingredients:

  • 110g melted ghee
  • 6 egg room temperature yolks 
  • 50-60g granulated sweetener of choice such as coconut sugar, xylitol or erythritol depending on the stage of your healing journey and what you tolerate. 
  • 1/2 tsp gelatine
  • 2 tsps vanilla 
  • 1/4 cup lemon juice
  • 2 Tbsps passion fruit pulp

Method

    Generic method:

    1. Melt ghee in a saucepan over medium to low heat.
    2. Gently whisk, stir or blend on low speed the lemon juice, passion fruit, sweetener, ghee, gelatine and vanilla until well combined.  
    3. Add the yolks and continue to consistently whisk over medium heat until the mixture thickens and coats the back of a wooden spoon.
    4. Pour over the cooled base and place back in the fridge until it has become firm enough to slice. This may take 2 hours. Slice and enjoy!

    Thermomix method:

    1. Insert the whisk, and add the melted ghee, sweetener, gelatine, passion fruit and lemon juice to your thermomix bowl. Mix for 10 seconds on speed 3, and then add the egg yolks and cook for 10 minutes, 80°C, speed 3.
    2. Pour over the cooled base and place back in the fridge until it has become firm enough to slice. This may take 2 hours. Slice and enjoy!