Once you know how to make lemon curd…the possibilities are endless. I was craving lemon bars.. these are No Sugar…and truly divine!!
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!
1 cup almond flour *
1/3 cup coconut flour*
2 Tbsp butter flavored coconut oil (or butter/butter substitute)
2 Tbsp coconut oil
1 Tbst powdered xylitol
¼ tsp sea salt
½ tsp vanilla
*any nut combination will work – this was just a combo I liked the taste and texture of
Combine all ingredients in a small bowl by hand with a pastry blender, or in a food processor (if using whole nuts) pulse until crumbly. Press into a parchment covered glass pan or low-edge pan to help with removal of bars.
Christy’s Luscious Lemon Curd
3 duck eggs
½ cup plus 1 Tbsp powdered xylitol
½ cup fresh lemon juice (typically about two large lemons)
Zest of 1 large lemon
A pinch of sea salt
4 Tbsp butter alternative (ghee or Melt work great)
For a vegan lemon curd, click HERE!
Whisk all ingredients except the butter in a saucepan on low heat. Keep whisking/stirring constantly with a whisk or wooden spoon for about 5-9 minutes – it varies based on how low your ‘low heat’ is and also based on how big your eggs were. You will know when it is done – it suddenly becomes thick – keep on stirring/whisking and remove from heat. Add the butter slices and stir until smooth. Set aside to fully cool.
Spread onto crust and cool fully in fridge to set. Cut and enjoy!