A healthy lemon slice to make your day.
Our lemon squares are free from all those gut irritants, such as gluten, grain, dairy and refined sugar. Making them guilt-free morsels of deliciousness.
These healthy lemons square and load with fresh lemon, they are sweetened with erythritol – “the gut-friendly sweetener” – although honey or any other natural sweetener of your choice could suffice.
The base is a combination of cassava flour and almond flour, sweetened and combined with grass-fed butter or coconut oil to form a scrumptious biscuity textured base.
Then we get to the filling, this sunshine yellow centre is rich in protein from the free range eggs, it contains the goodness of the lemon juice and the optional addition of gelatin. This gives the filling a firmer texture while the gelatin also nourishes the gut. The gelatin is optional as the filling will set without it as well.
The topping is shredded coconut sprinkled over the filling, you can either enjoy as is or pop it in the oven for a couple of minutes to lightly toast the coconut.
Steps to Making Our Healthy Lemon Slices
The steps to making these healthy lemon slices are quite simple, it’s a great recipe to get the kids involved in, especially when it comes to making the base.
To make the crust, simply add the dry ingredients into a bowl and mix together until they are well combined. Then you can add in the softened butter or coconut oil and cut it into the dry mixture using a knife or fork, you could also use your hands – or the kid’s hands 😉 – and crumble the oil into the flour mixture until a crumbly crust dough forms.
Tip the dough into your already prepared ovenproof dish and using your fingers press down the dough to form a level base. Pop it into the oven and bake until golden. Remove it from the oven when it’s done and set aside until you are ready to use it.
While the crust is baking in the oven you can start to prepare the filling. In a small pot add the butter, sweetener, almond milk, gelatin and lemon zest, and heat to medium until the ingredients have melted.
Now you can add the lemon juice and give another mix. Slowly stir in the beaten eggs, making sure to stir the mixture continuously while doing this or the egg will cook unevenly and create a lumpy filling.
Once the mixture has thickened to custard consistency – around 5 to 10 minutes you can remove it from the heat and pour the mixture into the dish with crust and smooth it out evenly.
Sprinkle shredded coconut over the top and pop it in the fridge until chilled and set. Alternatively, put it into the oven for 5 to 10 minutes to lightly toast the coconut before transferring the dish to the fridge.
“When life hands you lemons, make these gluten-free lemon slices…”
Benefits of Consuming Lemon
Lemons are well known for there high vitamin C content. They’re rich in fibre and many healing plant
Here are a few reasons to see the sweeter side of citrus:
Improves Digestive Health – 10% of carbs found in lemons form soluble fibre and simple sugars. This fibre is known as pectin which can improve gut health and slow the digestion of sugars and starches, this ultimately leads to reduced blood sugar levels. To get the full benefits of this fibre, you would need to consume the lemon pulp and not just the juice.
Protects Against Anaemia – Anaemia is a deficiency in iron that occurs when you don’t get enough iron out of the foods consumed. Lemons do contain some iron, however, they are able to primarily prevent anaemia by improving your absorption of iron from plant foods. Your gut can absorb iron from meat, chicken, and fish very easily, but iron from plant sources not as easily. This absorption can be improved though, by consuming vitamin C and citric acid.
Weight Control – Research suggests that plant compounds in lemon extracts called polyphenols may help prevent or reduce weight gain and body fat accumulation.
Dental Care – A study by Dr Pirkko Pussinen of Helsinki University reports that low concentrations of vitamin C can, in fact, cause gum infection. Massaging lemon juice on to the gums can stop gum bleeding while also eliminating the bad odours that can come from various gum diseases and other conditions.
This healthy lemon slice will keep for a good few days in the fridge.
We hope you enjoy them, they truly are
For the Crust:
1 cup cassava flour
¼ cup almond flour
¼ cup erythritol
½ tablespoon lemon zest
3 tablespoons butter or coconut oil, softened
For the Filling:
½ cup erythritol
1 tablespoon butter, softened
1 cup almond milk (or choice of plant-based milk)
½ cup lemon juice, freshly squeezed
1 tablespoon grass-fed gelatin (optional)
1 tablespoon lemon zest, finely zested
5 large free range eggs, beaten
For the Topping:
- For the Crust: Heat oven to 180°C and prepare a 9×9 inch pan, grease with butter or coconut oil. In a large mixing bowl combine the almond flour, coconut flour, sweetener, and lemon zest then stir until all ingredients are combined.
- Cut the softened butter or oil into the flour mix with a fork. Or use your hand and crumble the mixture.
- Press the dough into the prepared baking dish and bake for 15 minutes or until crust is golden. Set aside while you prepare the filling.
- For the Filling: Bring a saucepan to medium heat and add butter, erythritol, lemon zest, gelatin if using and milk. Stir until the butter and sugar have been completely dissolved.
- Pour in lemon juice. Be sure to use a strainer if you are using freshly squeezed juice!
- Slowly whisk in the eggs and stir continuously over medium-low heat until the mixture begins to thicken. This should talk about 5 to 10 minutes.
- Transfer the lemon filling into your crust and return to the oven for 15 minutes. Prepare the topping.
- For the Topping: Sprinkle shredded coconut on your lemon squares and refrigerate until set.
- Serve chilled