Lemon Curd Collagen Slice

Gluten Free, Lactose Free, Low FODMAP, Vegetarian, Onion and Garlic Free

This lemon curd collagen slice is equal parts jelly-like and equal parts fun. Not to mention a great way to use up the seasonal glut of lemons! Swap out the spice in the base for ginger or cinnamon if that’s more your jam - it will still taste great !

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Lemon Curd Collagen Slice

Yield: 10 pieces

Author: Ellen Larsen

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

Base Layer

• 100g Almond Meal
• 20g Adashiko Pure Collagen Powder
• 3 TBSP melted Coconut Oil
• 1.5 TBSP Maple Syrup
• 1/4 tsp ground Cardamom

Curd Jelly Layer

• 6 Egg yolks
• 2 TBSP Gelatin powder
• 2/3 cup Lemon juice
• 1 heaped TBSP Lemon zest
• 4 TBSP Maple Syrup
• 70g melted Coconut Oil
• 1/4 tsp Vanilla bean paste

Instructions

To prepare the base

1. Line a standard loaf tin with baking or compostable cling film. Set aside.
2. Mix together dry ingredients with a fork until well combined.
3. Add the wet ingredients and still until well incorporated.
4. Press the mixture into the base of the prepared tin. Cover and refrigerate whilst you make the topping.

To make the topping and finish

1. In a medium sized saucepan add the lemon juice and zest and mix gently. sprinkle over the gelatin and leave for 2-3 minutes to bloom. This process happens quite quickly and should be jelly like without any obvious moisture.
2. Pour over the rest of the ingredients and combine well.
3. Warm the saucepan over a medium heat, stirring constantly. turn down to medium-low and stir consistently for 8-10 minutes until the mixture thickens and a curd is formed. The mixture should be smooth, silky and slightly thick - enough to coat the back of a spoon. This change will happen subtly - do not overcook.
4. Take off the heat and allow to cool to room temperature stirring occasionally to speed the process and avoid a skin forming.
5. Once cooled pour over the base and refrigerate for at least 2 hours.
6. Lift out the slice and cut into pieces with a hot knife. Sprinkle with a little icing sugar if you like. Stores in the refrigerator in an airtight container for up to 5 days.

Notes

One slice contains 2g of Adashiko Pure collagen powder.

https://www.chronicallyelleneats.com/sweet-treats/lemon-curd-collagen-slice

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