I always found sour desserts exciting, so a lemon & raspberry one is especially eye-catching for me. Puddings work the same way as with the cocktails for me, I don't like them too sweet. This is beneficial in the way of trying to eat sugar-free.
A while ago when I saw almond meal/flour in the ingredients list I usually skipped trying the recipe because the supermarkets are selling it for a hefty price. Since I found out the almond flour is actually finely ground almonds, I made my own using my blender and it comes out much cheaper.
This recipe is a perfect summer dessert, not too heavy, not too sweet and raspberries are in season.
Ingredients:
100 ml coconut oil
115 g honey
125 g almond meal
140 g desiccated coconut
2 egg whites
250 g raspberries
Lemon curd:
3 eggs + 3 egg yolks
1 tbsp corn flour with 1 tbsp water
115 g honey
Zest and juice of 2 lemons
80 ml coconut oil
Coconut topping:
2 tbsp honey
1 egg white
140 g desiccated coconut
Method:
Preheat the oven to 180 degrees C. Line a baking pan with baking parchment.
Over medium heat melt the coconut oil and the honey and mix until combined. Stir in the almond meal, the coconut, and a pinch of sea salt. Let it cool down and stir in the egg whites. Pour the mixture into the baking pan, press down and bake for 15-20 minutes.
To prepare the lemon curd add eggs, egg yolks and the cornflour to a bowl and place over simmering water. Whisk until combined, then add honey, lemon juice and zest and whisk until thickens. Strain and set aside to cool down.
Take the base and spread the raspberries over. Pour the lemon curd on top of the raspberry layer and place it in the fridge for an hour.
For the topping, warm the honey over medium heat until melted, then whisk in the egg white, and the coconut. Spoon the topping over the lemon curd layer then grill in the oven for a few minutes until crispy and golden.
Place it back in the fridge for another hour before serving.
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