Lemon Curd Squares

Lemon lovers rejoice! If I call it lemon, then lemon it shall be. I’m not one for just squeeze of lemon in my citrus sweets. With its piquant, bold taste, lemon really is the superstar of this slice and appropriately demands your taste buds full attention. Limelight please…

#glutenfree #dairyfree


Base Ingredients:
1 ½ cups of ground almonds

½ teaspoon of sea salt

2 tablespoons of grape seed oil

1 tablespoon of agave nectar

1 tablespoon of vanilla


Topping Ingredients:
½ cup of grape seed oil

½ cup of agave nectar

6 large eggs

3/4 cup of freshly squeezed lemon juice



  1. Preheat the oven to 180°. Grease an 8 inch square baking dish with a little  grape seed  oil and dust with rice flour
  2. Combine the almond flour and salt in a large bowl
  3. In another bowl, whisk together the 2 tablespoons of grapeseed oil, agave and vanilla extract
  4. Stir the wet ingredients into the almond meal mix until combined. Press the dough into the prepared baking dish
  5. Bake for 15 minutes (until lightly golden)
  6. In a blender, combine the remaining grape seed oil, agave nectar, eggs and lemon juice
  7. Remove the crust from the oven and then pour the topping over the crust
  8. Bake for 20 minutes, until the topping is just starting to turn golden
  9. Let it cool in the tin on the bench for 30 minutes, then refrigerate in the tin for 2 hours to set
  10. Cut into squares to serve…it goes gorgeously with berry coulis drizzled on top!


Nutrition Bite: Lemons – Their sour taste is due to citric acid, which acts as a natural preservative and also aids digestion. Lemons are excellent source of vitamin C. Despite their acidic taste, lemons are actually alkalizing to the body (which is a good thing!).