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Egg Free Lemon Curd

5/28/2013

4 Comments

 
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Last night we were eating parsnip mash and I suddenly recalled a conversation with a friend about Jamie Oliver using parsnip in his lemon curd in addition to the tradional ingredients such as eggs, sugar, butter ect. Whilst eating my mash, I realised that the texture would definitely work but whether or not I could make it taste right was the challenge. After a little research I finely came across a recipe that used parsnip in lemon curd but it was still full of sugar so I decided to have a play and this is the result. Please don't be put-off by the parsnips, it really does work. There's also not a lot of honey in the recipe but a lot of the sweetness comes from the parsnip. You can however, add a little more if you like. My husband loved this lemon curd and said he preferred it to the traditional curd. I too, really enjoyed this recipe and love that it's vegetable based. This would be great in tarts, as a icing for cakes or as a sauce for desserts. I have also included the recipe for my nut and grain free tart shell below. I will definitely be serving these at my little boys 2nd birthday as he was a big fan. The recipe for an egg based curd can also be found  here.
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Egg Free Lemon Curd
250 grams Parsnips
1/4 cup lemon juice + 1 tablespoon extra 
1 1/2 tablespoon honey (or coconut syrup or agave for vegan)
Rind of 1 lemon
1 tablespoon of butter or nuttelex

Boil parsnips until very soft (approx 10min) or cook in the thermomix. Strain parsnips and blend well until smooth. Add the the 1/4 cup of lemon juice, honey, lemon rind and butter and continue to whisk or blend until well combine. Pour mixture into a saucepan and stir over medium/high heat for 3 minutes until mixture thickens and becomes glossy (this can also be done in the thermomix). Stir through extra tablespoon of lemon juice and allow to cool.

Coconut Crust
2 Tablespoons Coconut oil
2 Tablespoons butter
2 cups desiccated coconut
2 tablespoons honey
Rind of 1/2 of a lemon

Coconut Crust
Preheat oven to 150 Degrees Celcius. Place all of the ingredients in a food processor or thermomix and blend until well combined. Press into 1 large or 4 small pie tarts. Bake in the oven for approx 10 minutes

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4 Comments
chiara
5/28/2013 07:12:52 am

Can't wait to try this recipe. Would you be able to tell me how to cook the parsnips in the thermomix? Sorry I'm still pretty new to this! Love the look of the page!

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Vicki
5/28/2013 10:25:02 pm

Love to try it!

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Duck Egg Blue Mamma link
7/28/2013 05:58:26 pm

I made these last night, in one word delicious! Love how healthy and easy they are. Will be making again!!! Fabulous because my little boy that suffers food allergies can eat them too!

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Marzia link
11/10/2014 11:32:48 pm

Just tried it for my new creation (poppy seed sponge with lemon curd), impressive recipe!!! Good job:)

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