I just love lemon curd, I can just eat it with a spoon while standing up in the kitchen. Top this with meringue and I am in love. They are both made with honey which makes them both Paleo and SCD friendly. The cupcake is one from Elana's Pantry, she is my go-to-girl for everything Paleo. One of the biggest differences between the Paleo Diet and the Specific Carbohydrate Diet is that cocoa or chocolate is an absolute no-no on the latter. But most recipes apply to both!
Don't let the length of the recipe put you off. It is pretty straight forward and the effort is so worth it. These will keep for a day but they are best eaten straight after they come out of the oven the second time. This recipe makes 12 but if you only need 6 just half the recipe.
2.4 oz coconut flour
1/4 tsp salt
1/4 tsp baking soda
6 large eggs
2.4 oz coconut oil, in solid form
3 oz honey
0.8 oz vanilla extract
4 egg yolks
3 oz honey
3 oz lemon juice (about 1.5 juicy lemons)
1 oz butter
4 egg whites
dash of salt
3 oz honey
To make the cupcakes:
Preheat the oven to 325F.
Line a regular muffin tin with paper liners.
In the bowl of your food processor add the coconut flour, salt, baking soda and the coconut oil.
Pulse your food processor 10 times or until the coconut oil resembles bread crumbs.
Add the eggs, honey and the vanilla extract to the food processor.
Pulse till all ingredients combined.
Scoop batter into the paper liners and use a spoon to smooth the top.
Bake for 20-25 minutes.
Turn out onto a cooling rack and let them cool completely.
To make the lemon curd:
Put an inch of water into a small saucepan.
Bring to a simmer.
In a glass bowl that fits on top of the saucepan add the egg yolks, honey and the lemon juice.
Stir to combine.
Put the bowl on top of the saucepan, making sure that the bowl doesn’t touch the water.
Make sure the water is not boiling, this will make the glass bowl too hot and your eggs will curdle. All you need is a gentle simmer.
Stir the mixture for 10 minutes until it starts to thicken slightly. It will thicken a lot more when it cools.
Take the bowl of the saucepan and cover with plastic wrap gently pressing it on top of the curd. This will prevent a skin from forming. Let it cool.
To make the meringue:
Attach the beater to your stand mixer or handheld mixer.
In a clean bowl of your stand mixer add the egg whites and salt.
Beat the eggs slowly for 2 minutes to break them up.
Increase the speed to medium-high and beat till soft peak stage. You can check this by holding the beater upside down, the peaks will fall over.
While running the mixer on medium-high drizzle in the honey and beat till the meringue holds up in stiff peaks.
To finish the cupcakes:
Preheat the oven to 400F
Put the cupcakes on a baking tray.
Cut a small cone out of the top of the cupcake.
Fill the hole with lemon curd, making sure you are generous on top.
Put the meringue into a piping bag and pipe it around the edge of the cupcake leaving the lemon curd exposed. Adding more lemon curd if necessary.
Put cupcakes in the oven and bake for 3-5 minutes until the meringue starts to brown.