Here it is, the recipe I’ve been promising all week. Last week I posted my lemon curd recipe and it was huge a success, one of the things I noticed was just how many readers used it in their own recipes and creations. Many simply enjoyed it on bread, but some mixed it with yoghurt for breakfast, and another added it to her morning smoothie. I love how versatile it is and simply having a jar in the fridge can change your morning breakfast or afternoon snack.
This curd is so delicious that my daughter will eat it straight from the jar with a teaspoon, which got me thinking that this is not like the traditional lemon curd which is loaded with sugar and therefore sickly sweet after a few spoons. Rather it is more of a creamy, lemony kind of filling that you want to sit down with a fork and work your way through a whole tart (no jokes, I have done that with a lemon meringue in a past life!)
The tart crust is really just an edible container for the curd, let’s be honest. Usually most people are put off baking tarts because of rolling out the finicky pastry, the blind baking with ceramic beans and let’s not talk about the shrinking once baked. This crust could not be simpler. Mix the ingredients in a bowl, then using your fingers gently press and shape either into a tart tin, a ceramic/glass pie dish, or even make little baskets in a cupcake mold then bake for about 15min, whatever shape you decide to go for it really is quick and painless.
This curd has been made with a combination of three citrus fruits, lemon, orange and blood orange. It can be made up with all three, two or one it really does not matter as long as the quantity does not change. So, grab a mixture next time you are at the market and have fun exploring flavour combinations.
I also suggest making a double batch of the curd then saving the rest in a jar in the fridge for a breakkie bonus!
For serving ideas, either serve with a slice of citrus or top with fresh berries.
- 1 cup ground almonds - buy it here
- 1 cup desiccated coconut - buy it here
- 2 egg whites
- 1 tsp vanilla powder - buy it here
- 2 Tbsp melted coconut oil
- 2 Tbsp coconut sugar - buy it here
- CITRUS CURD
- 1/3 cup coconut oil
- 3 Tbsp maple syrup or raw honey(optional)
- 2/3 cup fresh squeezed lemon, orange, blood orange or lime juice
- 2 eggs
- 1 egg yolk
- FOR THE CRUST
- Preheat the oven to 180ºC
- Mix together all of the crust ingredients and line the bottom and sides of a 20-22cm loose base tart tin or quiche dish.
- Bake for about 15min, until golden in colour (oven temps vary so check after 15min)
- Remove and leave to cool.
- FOR THE CURD
- In a heavy bottomed saucepan, on a low heat melt the coconut oil and maple syrup/honey.
- Add the fresh squeezed citrus juice.
- Whisk the eggs and add it to the mixture.
- Turn the stove up ever so slightly to a medium heat and keep whisking until the mixture starts to thicken to a custard - about 10min.
- Remove from the heat and leave to cool, occasionally stirring.
- Strain through a sieve to remove any eggy bits.
- Pour into the cooled crust and transfer to the fridge for further cooling and setting
- Make a double batch of curd, then bottle and save it in the fridge for breakfasts or that little teaspoon treat!
- If you don't have/like desiccated coconut, simply use 2 cups of ground almonds