I’m a huge Lemon Curd fan, I’ve talked about it before and even created a healthier lemon curd recipe which I’ve made many times over the years.
The other day I went into a cafe to purchase a voucher for one of our Bootcamp members who had reached a milestone number of sessions and I saw a Lemon Slice in the cabinet and had to avert my eyes quickly and try to keep the drool in my mouth.
It wasn’t a great time of the day to go – straight after lunch (I always feel like sweet food straight after lunch – anyone else? No, just me?!), especially while I’m trying to drop a bit of bodyweight leading into Worlds, drool worthy slices are off limits for the meanwhile *sigh*.
I kept thinking about that Lemon Slice and thought that I could probably make a version with a lot less calories, enjoy a little taste of lemon curd and get some blog content at the same time, so here we are discussing my Paleo Lemon Slice Recipe.
I just had to work out what I was going to make the base from as I knew the top would simply be a variation of the healthier lemon curd I had made many years ago. I quite like the coconut and lemon combination so thought I would go with a coconutty base for this Paleo Lemon Slice.
This Paleo Lemon Slice was pretty darn delicious if I do say so myself. If you don’t like coconut* or lemon you probably won’t like it so might be best to check out some of my other recipes like my Chocolate Brownie Bites or 5 Ingredient Chocolate Mint Bliss Balls. *For the non coconut lovers out there, check out my notes at the bottom as I have an alternative for all the coconut.
My Paleo Lemon Slice recipe is naturally gluten free, refined sugar free and dairy free (if you use all coconut oil and omit the butter in the curd). I had to google whether eggs were dairy free (LOL) and turns out it’s a popular search query which made me feel immensely less stupid for searching it in the first place.
Paleo Lemon Slice Recipe
Ingredients:
Base:
- 2 Tablespoons Melted Coconut oil
- 1 Tablespoon Honey
- 2/3 cup desiccated coconut
- 1/3 cup coconut flour
- 1/4 cup almond flour
- pinch of salt
- 1 egg white
- Juice of 1 Lemon
Topping:
- 1/2 cup lemon juice (approx 4 large lemons)
- zest of 2 lemons
- 2 whole eggs
- 2 egg yolks
- 3 tablespoons honey
- Pinch of salt
- 2 tablespoons coconut oil (not melted)
- 2 tablespoons butter (do extra coconut oil if needing to be Dairy free)
- 1 Tablespoon coconut flour
Directions:
- Add all base ingredients to a food processor and combine.
- Press the base ingredients into an appropriate tray.
- Bake base for 15 mins at 150C.
- Whilst the base is cooking make the lemon curd.
- Add all curd ingredients (excluding the coconut oil/butter and 1 T of coconut flour) to a saucepan on low heat.
- Stir gently over a low heat and gradually add the butter and coconut oil to the pan. Continue to stir until melted and make sure it is on a very low heat to ensure the eggs don\’t scramble. You need to be patient here and keep it on a low heat, nobody wants scrambled lemon eggs instead of delicious lemon curd.
- Once the fats (coconut oil/butter) have melted increase the temperature to a medium temperature and continue to stir, you will notice after a few minutes that the mixture begins to thicken. Keep the patience up, it will be worthwhile.
- Once thickened add the tablespoon of coconut flour and mix in (this will help it thicken even further when baking).
- Fill the base with the lemon curd filling then cook for 10 mins at 180C.
- Leave to cool on the bench for a while and then and put it in the fridge to firm up.
- Once firm cut into 12 slices.
This made a very thin slice and if you weren’t concerned about the calories I’d be highly tempted to double the curd to have a thicker layer of deliciousness on the top of this Paleo Lemon Slice.
This Paleo Lemon Curd recipe made 12 reasonable sized slices at approx 150 calories per slice. Full nutrition information is below.
*Non-Coconut Option:
For those who aren’t big on coconut you can swap out the coconut for almond flour. You may need to use a little bit more as coconut flour soaks up liquid really easily, go by feel on this. Mix all the base ingredients and see if it’s sticking together, if it’s too wet add some more almond flour – too dry add a little more honey or another egg white. If you want to bump up the protein content you could do a little vanilla protein powder and almond flour combination.