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Whole Lemon and Coconut Custard Recipe from "The Whole-Food Guide to Strong Bones" (New Harbinger Publications) This easy, low-carb dessert is very high in vitamin C and bioflavonoids, and a good source of essential fatty acids. Because it contains lemon zest, it has that delicious taste you get from good marmalade. (And because the peel is eaten, make sure you use an organic lemon.) This also makes a great pie filling. As I made it to my taste, it’s not very sweet; add more maple sugar if you like it sweeter. 1 whole Meyer lemon or thin-skinned organic lemon 1. Preheat the oven to 350°F. Grease the insides of 6 ramekins, or if you prefer, a 9-inch glass pie pan, preferably with coconut oil. 2. Scrub the lemon well, trim off the stem and tip ends, cut into wedges lengthwise, and once crosswise. Remove and discard the seeds and put the lemon pieces in a blender. Process briefly until broken up, about 30 seconds. 3. Add the eggs, maple sugar, coconut milk, water, and vanilla to the blender and process for about 1 minute, until homogeneous. Taste for sweetness and adjust if needed. 4. Pour the custard into the prepared ramekins or pie pan and bake for about 20 to 30 minutes, until lightly browned and firm in the center. Cool before serving. Stored in the refrigerator, the custard will keep for about 5 to 6 days. Makes 6 to 8 servings Design by Dustin Neece
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