Ingredients

The following ingredients have 12 Servings
  • 1 egg (divided)
  • 1/2 lemon juice (ie from 1/2 lemon)
  • 1 lemon zest (ie from 1 lemon)
  • 2 tbsp coconut oil (melted and allowed to cool)
  • 2 tbsp honey
  • 1/2 cup almond flour (60g ground almonds)
  • 1/4 cup rice flour (35g)
  • 1/2 tsp baking powder
  • 3 tbsp lemon curd (about 1/3 of separate recipe, see below)

Instruction

  • Preheat oven to 350F/175C.
  • Mix egg yolk, lemon zest and juice, coconut oil and honey in a bowl and combine.
  • Add the flours and baking powder and mix well.
  • In a separate bowl, whisk the egg white until it forms soft peaks.
  • Take a little of the egg white and mix into the other mixture. Then carefully fold the remaining egg white in to the mixture until mixed but taking care not to lose all the air.
  • Fill the tins half-full, create a slight dip in the middle then put a little of the lemon curd - around 1/4-1/2tsp - in the middle of each. Carefully spoon the remaining mixture on top so the curd is covered but not mixed in.
  • Bake for approx 15 minutes until gently golden.