Indulge your taste buds with a delightful twist on a classic treat! Our Coconut Sugar Lemon Curd on Gluten Free Basil Shortbread combines the zesty brightness of fresh lemon with the subtle sweetness of coconut sugar, all atop a fragrant basil-infused shortbread base. This unique dessert is not only gluten-free but also bursting with flavor, making it a perfect addition to your next gathering or a special treat for yourself. With just a few simple ingredients and a little bit of time, you can create a stunning dessert that will leave everyone asking for seconds. Ready to impress? Let’s dive into this scrumptious recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup coconut sugar
- 1/2 cup fresh lemon juice
- 4 large eggs
- 1/2 cup unsalted butter
- 1 cup gluten-free flour
- 1/4 cup fresh basil, chopped
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a medium mixing bowl, combine 1 cup of gluten-free flour and 1/4 cup of chopped fresh basil. Mix well to ensure the basil is evenly distributed throughout the flour.
- In a separate large bowl, cream together 1/2 cup of unsalted butter and 1/2 cup of powdered sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Gradually add the flour and basil mixture to the butter and sugar mixture, mixing until just combined. The dough should be soft but not sticky.
- Transfer the dough to the prepared baking sheet. Using your hands or a spatula, press the dough into an even layer, about 1/4 inch thick. Use a fork to poke holes in the surface to prevent puffing during baking.
- Bake the shortbread in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely on the baking sheet.
- While the shortbread is cooling, prepare the coconut sugar lemon curd. In a medium saucepan, whisk together 1 cup of coconut sugar, 1/2 cup of fresh lemon juice, and 4 large eggs until well combined.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10-15 minutes. Be careful not to let the mixture boil, as this can cause the eggs to curdle.
- Once thickened, remove the saucepan from the heat and stir in 1/2 cup of unsalted butter until melted and fully incorporated.
- Allow the lemon curd to cool slightly before transferring it to a jar or bowl. Once cooled to room temperature, cover and refrigerate for at least 30 minutes to allow it to set further.
- Once the shortbread is completely cooled and the lemon curd has set, spread a generous layer of coconut sugar lemon curd over the shortbread.
- Cut the shortbread into squares or rectangles and serve. Enjoy your Coconut Sugar Lemon Curd on Gluten Free Basil Shortbread!
Tips
- Use Fresh Ingredients: For the best flavor, use fresh basil and freshly squeezed lemon juice. The quality of your ingredients will greatly enhance the final taste of your dessert.
- Monitor the Curd: When cooking the lemon curd, keep a close eye on the mixture. Stir constantly and avoid boiling, as this can cause the eggs to curdle. Patience is key to achieving that perfect creamy texture!
- Chill for Perfection: Allow the lemon curd to cool and set in the refrigerator for at least 30 minutes. This will help it firm up, making it easier to spread over the shortbread.
- Experiment with Flavors: Feel free to get creative! Add a hint of vanilla extract to the lemon curd or try infusing the shortbread with other herbs like rosemary or thyme for a unique flavor profile.
- Cutting the Shortbread: For clean cuts, use a sharp knife and cut the shortbread after it has cooled completely. This will help maintain the shape and prevent crumbling.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator. The shortbread will stay fresh for several days, and the lemon curd can be used in other desserts or as a spread!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 125mg
