My sweet tooth is a big fan of anything with fresh berries or lemon. Dishes on the dessert menu with either of those ingredients (or even better both) would always be my choice. So naturally I’ve made plenty of lemon slices in the past and it had to be a recipe, that when I changed to eating Paleo, an alternative could be found.
I said to my husband last night, after getting home from the gym, putting the kids to bed, and finally sitting down to a cup of tea and a slice of this, that I loved knowing that I could eat something that felt like a treat but that everything was good for me. I could eat this for breakfast and not have to feel any guilt. I do love knowing everything that I have put into my body!
This recipe, more practically though, is perfect for afternoon tea, dessert, birthday party food, or a great ‘take a plate’ dish. Honestly, I’m not sure it would keep well as a lunch box snack, but certainly would be a good work snack if you have a fridge to store it in.
1.5 cup almond flour
1.5 cup walnut pieces
1/3 cup butter (or more coconut oil)
1/3 cup coconut oil, melted
3/4 teaspoon coarse sea salt
1 cup fresh lemon juice
1/2 cup raw honey
1/2 cup melted coconut oil
Preheat oven to 175 degrees.
In the TM bowl, pulse the walnuts on Turbo until they resemble coarse meal.
Add the remaining ingredients for the base and mix 10 secs/speed 3 or until just combined, taking care not to mix it too much.
Spread the mixture evenly into a square silicon or lined non stick baking dish.
Bake for 20-25 minutes, or until lightly browned.
Allow to cool.
For the topping, combine the lemon juice, eggs, and honey in a clean TM bowl. Mix it 5 mins/80 degrees/speed 2-3.
Slowly pour in the coconut oil while the mixture is spinning.
Stir until the mixture thickens – this happens very quickly so watch closely. It takes about 5 mins, but keep an eye on it, it may even need another 30 secs.
When thickened, spread evenly over the baked crust. Smooth the surface.
Refrigerate for at least 2 hours or until completely chilled.
Cut into squares and enjoy! Store in frige.
I’m also going to use this topping recipe and try in a tart form, yum!