Le­mon curd pies

Isis Town and Country - - Life -



For the pas­try: 1½ cups ground al­monds, 1 cup buck­wheat flour, 2 Tbsp chia seeds, plus a lit­tle ex­tra for sprin­kling, 2 tbs honey, maple or agave syrup, 4 tbs ex­tra vir­gin co­conut oil, or un­salted but­ter, 3-4 tbs cold wa­ter For the le­mon curd fill­ing: ½ cup freshly squeezed le­mon juice (about 5 le­mons), 4 tbs honey, maple, or agave syrup, 4 tbsp ex­tra vir­gin co­conut oil, or un­salted but­ter, 4 free range eggs


Pre­heat the oven to 180C, and grease 6 small pies tins, or 1 large pie tin with co­conut oil or but­ter. Add the ground al­monds, flour, chia seeds, honey and co­conut oil into a food pro­ces­sor. Pulse un­til the mix­ture re­sem­bles course crumbs. With the food pro­ces­sor run­ning on low, grad­u­ally add the wa­ter one ta­ble­spoon at a time, un­til the dough starts to come to­gether into a ball. Us­ing your hands, press the dough evenly into the pre­pared pie tin or tins. Prick the pas­try with a fork. Bake in the oven for 8-10 min­utes or un­til golden brown. Leave to cool com­pletely. While the pie crust is cool­ing, you can pre­pare the le­mon curd. In a small saucepan over low heat, melt the co­conut oil and honey to­gether. Re­move from the heat and leave to cool. Add the eggs and le­mon juice, and whisk un­til well com­bined. Re­turn to a low heat, and con­tinue to whisk un­til the curd be­comes lovely and thick, and small bub­bles start to pop at the sur­face. Re­move from the heat and leave to cool. Spoon the curd into the pie crusts, and even out with the back of a spoon. Sprin­kle with chia seeds. Serve chilled with a dol­lop of nat­u­ral yo­ghurt or cream if de­sired.

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