gluten free
dairy free
refined sugar free
- Prep time:30 minutes plus baking and cooling time
- Cooking time:35 minutes
- Recipe serves:10-12
We LOVE lemons :) This is a bold and beautiful dessert that really packs a punch, especially if you have a slight lemon addiction like us :) and it's Gluten Free, Dairy Free, Refined Sugar Free and tastes very similar to Lemon Delicious Pudding YUMO !! Citrus season is in full swing right no so treat yourselves to a bright sunny orgasmic fresh tasting dessert, that's sure to impress :) xox
Ingredients
- Shortbread Base
- 2 cups ground almonds
- 120g coconut oil or butter, soft but not melted
- Big pinch or two of Himalayan pink salt
- ¼ tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup honey, pure maple syrup or coconut sugar
- Finely grated zest of one lemon
- Lemon Topping
- 4 large organic eggs
- 2/3 cup of lemon juice (about 3 juicy lemons and some zest finely chopped)
- 1/2 to 3/4 cup honey (depending on your lemons and pallet)
- 3 Tablespoons of coconut flour
Method
- Preheat your oven to 170C fan-bake and grease with coconut oil and line with baking paper a 9-inch cake-tin or baking tray with sides.
- In a food processor (or bowl) mix together all base ingredients (taste it too) and press into the tin. Prick the base with a fork and bake for 10-15 minutes until golden and firm - be careful as it browns quickly! Allow to cool for 20 mins.
- To make the topping whisk eggs, melted honey and coconut flour together until smooth. Add lemon juice and zest, whisk to combine. Pour over shortbread base. Bake for approx. 30-35 minutes or until just set and golden. Cool completely in tin. Dust with coconut flour for the "icing sugar" look if that floats your boat. Cut into small slices and serve.