Best Ever Lemon Curd Slice

Best Ever Lemon Curd Slice

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Lemon provides a refreshing and healthy boost throughout the day. Lemon is frequently added to food to enhance the flavor of desserts and main dishes. Taken internally, Lemon provides cleansing and digestive benefits and supports healthy respiratory function.

Best Ever Lemon Curd Slice
Recipe type: Ketogenic, Sugarfree, Glutenfree, Immune
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
This super healthy lemon curd slice is sharp in flavour and sweet in taste but is high in fat and low in carbs. Perfect for slow release energy and brain health.
  • Lemon Curd
  • 3 whole eggs
  • ½ cup lemon Juice
  • 125 grams melted grass-fed butter
  • ¼ cup xylitol (natural sweetener made from birch/fructose free, can be found in health food shops)
  • 10 drops of doTERRA Essential Oil
  • pinch of sea salt
  • ½ tsp vanilla bean paste/vanilla extract
  • 'Biscuit' Base
  • 3 tbs xylitol
  • ½ cup walnuts
  • 1 tbs chia seeds
  • 65g melted butter
  1. For the curd, whisk the eggs and xylitol in a heavy bottom saucepan over very low heat for around 10mins - whisking the entire time - until the mix begins to look creamy and thickens slightly.
  2. Add the butter and lemon juice in 2tbs at a time and keep whisking (It can help to combine the two and use a jug to do this so you don't let the egg mix 'scramble'.
  3. Keep whisking until the curd thickens and looks like custard.
  4. Remove from heat and stir through doTERRA Lemon essential oil, vanilla and sea salt.
  5. Pop into a glass jar and allow to cool in the fridge.
  6. For the base, melt the butter. Separately, blitz all remaining ingredients in your food processor until it resembles fine bread crumbs. Add melted butter and combine. Line the base of a container with baking paper (the size I used was about double the base size of a Chinese container) and flatten evenly. Refridgerate until set. Spread your curd on and eat.
  7. Stop at just one, I dare ya!



Best Ever Lemon Curd Slice was last modified: July 5th, 2017 by Alice Nicholls

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