• Clara Blanchette

coco + lemon curd bites


Hi beauties!

How are you? today, I hope you're excited.... 'cause we're making lemon cakes!!! These cuties score right in the goal for me because of the thick lemon curd coating and the coconut shreds all around. Doesn't that sound nice? Lemon + Coconut? sure does for me!


I don't know about you but lemon tastes so light but strong at the same time and just makes me think about our dear friend summer.

The cake recipe is from The Australian's Women Weekly Gluten-Free cookbook as well as the lemonton idea. The lemon curd is from Ricardo, though. Thank you to these chefs!

The cake, as of, doesn't really taste like lemon, it's really the curd that lightens up everything.


a few things I enjoy about these lemon bites:

the fresh lemon flavor

the crunchy coconut

how creamy the lemon curd looks like when making it

the awesomeness of dipping your cake squares in the two mixtures

the kinda corn flavor in the cakes

pretty much everything.

this yummy dessert was served at a nice pool party with some friends and they were all too happy! That's what we want: happy people.

So, if you're ready to see the smile on the testers' faces, follow on!

Ingredients:

for the cakes:

- 4 eggs

- 2/3 cup sugar

- 1/3 cup cornflour (cornstarch)

- 1/3 cup gluten-free all purpose flour mixed with 1 tsp baking powder

- 1/3 cup gluten-free all-purpose flour

- 3 cups coconut shreds

for the curd:

- lemon zest from 1 lemon

- lime zest from 1 lime

- 1/2 cup of lemon and lime juice

- 2/3 cup sugar

- 4 egg yolks

- 1/2 cup ghee or unsalted butter if you tolerate dairy

- 1 - 1 1/2 cup icing (powdered) sugar


Instructions:

for the cake:

- preheat the oven to 350F and grease a deep 9-inch pan.

- beat the eggs and sugar in a large bowl with an electric mixer for 8 minutes or until mixture is thick and creamy.

- sift all flours, into the egg mixture.

- Pour into the pan and bake in the oven for 25 minutes or until a fork comes out clean.

Meanwhile...

make lemon curd!

instructions:

- in a saucepan, mix zests, juice, sugar and yolks with a dip until smooth.

- add the ghee and whip constantly at medium heat until the mixture is pretty thick and coats the back of a spoon.

- add powdered sugar and cool.

When the cake is out of the oven and completely cooled, cut it into small squares, (bite-sized). Then prepare a plate with the coconut shreds and one square at a time, dip in the curd, then coat with shreds, repeating the same process until you've finished all the squares. BEWARE: your fingers will be very dirty. that's all. you can lick them after 😉


I hope you enjoyed this recipe as much as I did. Your comments will be very much appreciated. xxx

#dessert #lemon