Posted by Renée Leonard-Stainton on 19 December 2011 - 2:40pm

Lemon Curd Squares

Lemon lovers rejoice! If I call it lemon, then lemon it shall be. I'm not one for just squeeze of lemon in my citrus sweets. With its piquant, bold taste, lemon really is the superstar of this slice and appropriately demands your tastesbuds full attention. Limelight please...

Method

Preheat the oven to 180°. Grease an 8 inch square baking dish with a little grape seed oil and dust with rice flour
Combine the almond flour and salt in a large bowl
In another bowl, whisk together the 2 tablespoons of grapeseed oil, agave and vanilla extract
Stir the wet ingredients into the almond meal mix until combined. Press the dough into the prepared baking dish
Bake for 15 minutes (until lightly golden)
In a blender, combine the remaining grape seed oil, agave nectar, eggs and lemon juice
Remove the crust from the oven and then pour the topping over the crust
Bake for 20 minutes, until the topping is just starting to turn golden
Let it cool in the tin for 30 minutes, then refrigerate in the tin for 2 hours to set
Cut into squares to serve…it goes gorgeously with berry coulis drizzled on top!

Base Ingredients

Serves 10

1 ½ cups of almond flour
½ teaspoon of sea salt
2 tablespoons of grape seed oil
1 tablespoon of agave nectar
1 tablespoon of vanilla

Topping Ingredients

1/2 cup of grape seed oil
½ cup of agave nectar
6 large eggs
3/4 cup of freshly squeezed lemon juice
Rind of 1 lemon

Nutrition Bite

Lemons - their sour taste is due to citric acid, which acts as a natural preservative and also aids digestion. Lemons are excellent source of vitamin C. Despite their acidic taste, lemons are actually alkalizing to the body (which is a good thing)

Comments

melody Ireland - 22 February 2012 - 8:30pm

hello! is agave nectar the same as just say for example agave by lovingearth?

Renée Leonard-Stainton - 16 April 2012 - 1:30pm

Hello! Yes, it is the same thing...it is often just referred to as 'nectar' or 'syrup'. Loving Earth varieties are great as they are raw too! Renee x

May Tan - 15 May 2012 - 4:46pm

Hi Renee! This looks super yumo! Do you know if I can replace Almond flour with anything else cause I've been searching high n low and can't find it here. TQ

Renée Leonard-Stainton - 15 May 2012 - 9:40pm

Hi May! I haven't actually tried a version without using almond flour (also called almond meal). You can actually make your own prettily easily (I've just got right into this...it's cheaper too!) Buy blanched (skins off) whole almonds, place into a blender and whizz until a fine 'flour' forms. It won't be as smooth as standard flour, more the coarsness of cornmeal/polenta. Give this a shot, otherwise I can always have a play with some different ingredients. Any excuse to whip up something sweet ;) x

Simone - 2 June 2012 - 12:09am

Hi, this looks delicious. If I don't have agave on hand, what could I substitute? Do you think golden or maple syrup or honey would change the flavour too much?
Thanks :)

Renée Leonard-Stainton - 2 June 2012 - 1:41am

Hi Simone, thanks! I've never tried using anything other than agave, but I think that honey would be your next best bet. Lemon and honey...sounds like a good combo and I might give it a shot next time I make this :) Happy baking! x

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