Lemon Curd Pies

  • 11 Aug - 17 Aug, 2018
  • Mag The Weekly
  • Cookery


For lemon curd:

· 2 large eggs

· 2 large egg yolks

· ¼ cup sweetener

· ¼ cup lemon juice, freshly squeezed

· 2tsp lemon zest, freshly grated

· ¼ cup butter, cut into 4 pieces

For pies:

· 2 cups almond flour

· ½ cup sweetener

· ¼ cup unflavoured whey protein powder

· 2tbsp coconut flour

· 2tsp baking powder

· 2 large eggs

· ¼ cup butter, melted

· ¼ cup unsweetened almond milk

· 2tsp lemon zest

· ½ tsp lemon extract


To make the lemon curd, set over a pan of barely simmering water in a heat-proof bowl and whisk together eggs, egg yolks and sweetener in it. Stir in lemon juice and lemon zest, and continue to cook, whisking continuously, until mixture thickens and reaches about 75°C. This can happen very quickly, so watch carefully. Remove from heat immediately and add butter. Let it stand for a few minutes then whisk until blended and smooth. Seal with a plastic wrap and chill for at least three hours. For the pies, preheat oven to 160°C and line a large baking sheet with parchment paper. In a large bowl, whisk together almond flour, sweetener, whey protein powder, coconut flour and baking powder. Stir in eggs, melted butter, almond milk, lemon zest and lemon extract until well combined.

Using wet hands, form dough into one-and-a-half inch balls and place on prepared baking sheet. Press down into half-inch thick disks with the palm of your hand. Bake for 12 minutes, or until just lightly browned and set. Remove from oven and cool on pan. When cool, spread the bottom of one cookie and top with another cookie with lemon curd. Repeat with remaining cookies and lemon curd. Store in refrigerator.