Honey Lemon Curd with Almond Flour Pie Crust

Honey Lime Curd with Almond Flour Pie Crust (Paleo, Gluten-Free, Vegan) 

In my country, there are not yellow lemons, there are only limes, with more o less juice. They have the same nutritional properties and taste, only they are different in the color.

The health benefits of lemons or limes are undeniable, the juice from them has Vitamins A, C, B6, E, Thiamin,  Riboflavin, Potassium, Niacin, 
Pantothenic Acid, Iron, Zinc, Phosphorus, Copper, Magnesium, Calcium, Fiber, Protein, Sugar, Choline, Folate, Flavonoids, Carbohydrates, Omega 3, and Omega 6.

Properties of Lemons

They also are good for skin treatment, cure burns, help weight loss, indigestion, heartburn, relieving respiratory issues, restore the shine to the hair and aids dandruff, control blood pressure, has antibacterial and antiseptic properties, fight cancer, relieve the pain of swollen gums, could help treat arthritis and rheumatism, help slow down the cold and fever, remove blackheads, vanishes the wrinkles, reduce the pores, calm the foot, they have strong alkalinizing benefits in our body, this it´s the most important of their properties because they are a good purified and cleansers of kidney´s, liver and blood, flushing out all the impurities and the result is that more alkalinizing your body is, the most healthier you become, also the limes or lemons peels has 5 to 10 times more vitamins and minerals than the juice of them, that´s why it´s important to use in your salty and desserts meals, they improve your health while adding savor to your dishes.

I used to it the Lime Pie, it was one of the preferred desserts of my family when I was a child and a young girl, my mom made it with the real ingredients and the pie was with crispy wheat flour. I learned from my mom and repeated that recipe several times in my life. That recipe has the meringue with the eggs whites and always was yummy!.  I love the freshness that you can taste in your mouth, the combination between the acidity and the sweetener of limes mixed with the crunchy pie.

This paleo pie has all the benefits of the lime, honey, eggs, butter, and gluten-free almond flour these combinations it´s really amazing, plus the advantage of organic ingredients that enhance the absorption of nutrients because they don´t have chemicals or fertilizers that harm our body. 

I think there is a difference between the curd and my mon´s natilla or pudding with eggs and cornstarch, the curd has a more intensive flavor and has fewer carbohydrates and calories, so, I changed my mom´s recipe to this one, with better results in every way as described below.

HONEY LEMON CURD WITH ALMOND FLOUR PIE CRUST (Paleo, Gluten-Free, Vegan)

 Pie Crust                     Curd
Prep.Time:10 min          5 min
Cook time:10-12 min     6-8 min

Total Time:22 min         13 min

Serves 6 persons.

Ingredients:

Lime Curd

1. 3 large eggs at room temperature, if the eggs were small, take 4.
2. 1/2 cup of honey (if you don´t want, you can put the sweetener you like)
3. 1/2 cup of limes or lemons juice
4. Dash of salt
5. 2 teaspoons or 1 tablespoon of limes zest, finely grated
6. 4 tablespoons of butter, ghee, or coconut oil cold.

This curd yield around 1 1/2 cups, you can double the recipe to have more.

Pie Crust

1. 2 cups of almond flour
2. 2 teaspoons of coconut oil or butter melted
3. 1/4 teaspoon of salt
4. 1 egg (if you don´t want or have egg, you can substitute for 2 more coconut oil or butter)
5. Dash of ground cinnamon
6. 1 teaspoon of coconut sugar

Instructions:

 Pie Crust

Pre-heat oven to 350°F. 

You can make the pie crust before the curd, it allows the crust to be cold. I made mine in my food processor but you can do it also with your hands.

Measure the almond flour, then add the salt, mix them up, stirring in coconut oil and egg until they become together in a ball, put in the 9" pie plate, and with your hands press the dough on the bottom of your pie plate and rises onto the edges until the desired altitude.

Poke with a fork or toothpick, it prevents the crust makes bubbles.

Bake between 10 or 12 minutes, depends on your oven temperature, or until the edges are  

lightly golden.

Lime Curd

When the crust is in the oven, prepare the curd In a proof saucepan, of 1 or 2 quarts, on moderately low heat, whisk together all ingredients except coconut oil or butter, when the curd start to cook, put the butter until melted, turn on on medium-high and continuous stirring until it´s fully cooked, between 6 - 8 minutes.

If you see some cooked eggs or you don´t like the grated zest of the lime, you can pass it for a mesh.

You can cover the top with a plastic wrap, preventing crust, or stir until the curd is at room temperature, then put in your refrigerator and child around 30 minutes.

Then, put the curd in the cooked and cold pie crust and put it in the refrigerator until is child 1 or 2 hours. That´s it. 

You can leave this like this, or put any top that you like at the moment you serve it. Enjoy!.

                                     

Remember that "Your body is a temple, but only if you treat it as one".  Astrid Alauda.

If you like it, you can share it with your friends, it will be kindly appreciated by me. Thank you!. 💗

If you do it, let me know in the comments below.