Meyer lemon in cake form. The dream dessert.
You would never know these delicious desserts from food blogger Danielle Walker’s new cookbook Meals Made Simple are dairy-free and gluten-free. After her debut paleo recipe title Against All Grain soared to the New York Times
Bestseller list in 2013, she nails it again with inspiring, beautifully
photographed recipes that sound incredible—and are all made sans dairy
or grains. This time around, you also get 8 weeks of meal plans and
shopping lists.
[post_ads_2]
The little custard
cakes she shared with us are made with coconut oil, coconut milk, and
coconut flour, plus bright winter citrus, making them the perfect
healthy way to indulge if you’re a paleo devotee. Says Walker: “They are
so light and refreshing. Work your way through the fluffy cake on top
to find a creamy lemon custard layer underneath.” You can even make them
up to 3 days ahead of time and store, covered, in the fridge. Paleo
dinner party, anyone?
Meyer Lemon Curd Cakes
INGREDIENTS
- Coconut oil, for greasing the custard cups
- 3 large eggs, separated
- ½ cup honey
- Zest of 1 Meyer lemon
- ½ cup fresh Meyer lemon juice
- ¼ cup full-fat coconut milk
- 1 vanilla bean, split and seeds scraped
- 1½ tablespoons coconut flour
- ¼ teaspoon sea salt
DIRECTIONS
Prep
time: 20 minutes; Cook time: 30 minutes. Preheat the oven to 350°F.
Fill a large roasting pan halfway full with boiling water. Lightly
grease six 6-ounce custard cups with coconut oil and place them in the
pan. Whisk together the egg yolks, honey, lemon zest and juice, coconut
milk, and vanilla bean seeds. Whisk in the coconut flour and salt until
smooth. Let the batter sit for 10 minutes.
Meanwhile,
beat the egg whites in the bowl of a stand mixer or with a handheld
electric mixer until stiff peaks form. Carefully fold the egg whites
into the batter and continue folding until fully incorporated. Divide
the batter among the custard cups, then place the pan in the oven and
bake for 30 minutes, rotating the pan once, until the tops are golden
brown and the centers are set. Remove the cups from the pan. Allow to
cool completely before serving. Serves 6.
