I paired them withcoconut because the two go so well together and also, I was able to use finely ground dried coconut to sprinkle on the bars, instead of powdered white sugar like in the conventional recipe
Moist and zingy, with little crunches from the coconutand a slightly crumbly texture - if you love lemon cakes, you will love this and you'll have fun getting people trying to guess what the 'secret ingredient is'
You may need to scrape down the bowl and do again. Scrape down and add the remaining ingredients. This recipe was inspired from the first Thermomix demonstration I attended50g rapadura (or coconut sugar)50g gluten free flour (can use regular)1 egg1 can coconut milkzest from 1 lemon (more if you like the flavour)Place the rapadura and flour into the thermomix and grind on speed 8/9 for 4 seconds. 50g rapadura (or coconut sugar). 1 can coconut milk. 1 lemon. 4 seconds You may need to scrape down the bowl and do again
Mix with condensed milk, butter, coconutandlemon juice and rind. Ice withlemon icing - a cup of icing sugar, a tablespoon or so of melted butter (optional) and enough lemon juice to make soft and smooth
Without the fibre and pulp from fruit (where fructose is normally found) to balance out the sugar content, fructose heads straight to the liver and triggers a process known as lipogenesis - the production of lipids, or fats
Press into a slice pan lined with baking paper. Pour lemon curd on top. Sprinkle over the lemon curd. Lemon Curd 1 egg60g lemon juice 60g butter 110g sugar zest of 1 lemon Place all ingredients into bowl and cook for 5 minutes at 100deg on speed 4. Add remaining ingredients and mix for 10 seconds on speed 4. Topping1 egg white120g caster sugar100g shredded coconutMix all ingredients together for 10 seconds on Speed 5. Bake for 10 minutes at 160deg or until the coconut has toasted. 60g lemon juice. 1 lemon. 100g shredded coconut
Serve with a dollop of dairy or coconut cream, greek or natural yoghurt & freshly grated nutmeg You could also add some freshly chopped herbs, such as parsley, chives or oregano, along with some lightly toasted pumpkin seeds (pepita) or some toasted nuts such as pistachios