Lemon Curd Flan
Lemon Curd Flan
Lemons are sooo….oh yellow and fragrant. I remember the scene in Frankie and Johnny where Michelle Pfeiffer (Frankie) comes home from her work at the fish shop and she washes her arms and hands with a fresh lemon at the kitchen sink, meanwhile being watched by Al Pacino (Johnny) from his apartment window across the road.
In my cookbook Healing Foods I have a lemon meringue recipes that is to die for. I wanted to make a dairy free version this time, without the meringue. Something very special though, that would win the heart of a special someone and give you the same admiring looks that Johnny gives Frankie in this wonderful scene
Pre-heat the oven to 150°C/F300
2 cups almond meal
2 Tbs coconut oil
1 Tbs honey
2 Tbs water – warm
1 tsp vanilla essence
pinch of salt
Mix all the above ingredients together and knead into a dough. Oil a flan dish with some coconut oil and dust with coconut flour. Then press the dough into the flan dish evenly.
Bake for 10 minutes on the middle rack.
Then remove from the oven and let cool.
6 egg yolk (save the whites for other recipes)
¾ cup fresh lemon juice
rind from one lemon - grated
½ cup honey
½ cup grapeseed oil
Place the egg yolk, lemon juice, rind and honey into a glass bowl.
Fill a pot ¼ way up with water and bring to a simmer.
Place the glass bowl over the pot, so that the bottom of the bowl does not touch the water.
With a whisk or electric blender, whisk the egg yolks until they thicken. This can take up to ten minutes.
Once the mixture is thicker and quite fluffy, transfer to a food processor with the mixing blade in.
Slowly drizzle the oil into the egg yolk whilst mixing until all the oil has been mixed in.
Pour the lemon-egg mixture into the flan crust and bake for 15 minutes in the oven.
Let it cool and then place in the fridge for at least 4 hours to set.