Lemon Curd Desserts Recipes Healthy

20 Minute Healthy Lemon Tart (No Gluten, No Dairy!)

WebApr 1, 2019 · Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter. In a …

1. Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter.
2. In a small food processor, pulse the almond flour and the salt until combined. Add the oil and egg and pulse a few more times until a dough forms. Warning: it will be very sticky.
3. Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm and beginning to brown. Remove and let cool. If the crust puffs, just use your fingers to gently press it back down as it cools. Alternatively, you can weight it by covering the crust with a piece of parchment paper and a layer of dried beans.
4. Meanwhile, make the curd: in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Some people will strain the mixture at this point. But I’m too lazy.

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The BEST Healthy Vegan Lemon Curd Recipe Sugar …

WebJan 28, 2017 · Instructions. In a double boiler placed over medium heat, whisk together the coconut milk, lemon juice, and lemon zest. In a small …

1. In a double boiler placed over medium heat, whisk together the coconut milk, lemon juice, and lemon zest.
2. In a small bowl, whisk together the erythritol, corn starch, turmeric, and salt. Whisk the dry ingredients into the wet ingredients until completely smooth. Whisk occasionally for ~5 minutes. When the mixture begins to warm up, whisk a bit more often. When you hear the water bubble in the bottom portion of the double boiler, whisk the mixture constantly until thickened.
3. Place a fine mesh sieve over a heat-proof bowl and strain the lemon curd. Whisk in the butter flavor. Let the curd cool on the counter for ~1 hour. Cover and refrigerate overnight.
4. The next day, give the curd a whisk to make sure it's even, then spoon into serving jars. Serve and enjoy!

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