A friend gave me a bag of Meyer lemons and have always wanted to try lemon curd so this was my chance to give it a try. The curd was easy, challenging part was the cookie! Majority of gluten free recipes are made with nut flours which I can not have. Decided to coconut butter batter.
Took The nourishing gourmet's recipe and made a couple of changes to suit my tastes. Reduced the honey to 1tbsp and increased the amount of zest and juice. Just typing this me salivate.
1 tbsp honey
zest from 2 lemons
2/3c lemon juice
6 tbsp butter cut into 24 pieces
Whisk eggs, honey and zest till well combined in a sauce pan. Add remaining ingredients. Cook over medium heat stirring constantly. When it comes to a boil remove from heat and pour into Mason type jar. Mixture will thicken as it cools. Makes 1.5-2cups. Let me tell this is more than tangy, it's down right sour! and the way I like it!!
1c coconut butter softened
1tsp baking powder
Preheat oven to 325deg. Combine all ingredients, mix thoroughly. Using a tablespoon form balls then make your thumbprint on a parchment line pan. Bake for 10-12min or until golden. Let cool completely before removing from parchment. Once cool fill with curd.