Lemon Curd Sugar Free Vanilla Slice
I hope you wont question the use of a zesty lemon curd and custard in this long standing Australian favourite dessert. The combination of the curd in this sugar free vanilla slice takes it to a whole other level you are all going to love.
Prep Time20 minutes mins
Cook Time15 minutes mins
refrigeration2 hours hrs
Total Time35 minutes mins
Course: Dessert
Cuisine: Australian Keto
Recipe Category: Low Carb
Servings: 48 serves
Calories: 61kcal
If making into bars
- 24 x 7cm x 3.5cm silicone bar mould
CONVENTIONAL METHOD
If making into bars please use the technique highlighted in the blog post.
Preheat oven to 180℃.
Beat together butter and sweetener until light and fluffy.
Add egg yolk, whole egg, lemon juice, and vanilla. Beat for 1 minute.
Mix in dry ingredients and blend well.
Split dough in half and roll out each half of dough between 2 sheets of baking paper to approximately 2mm thick and approximately the size of the baking tray you are going to use to assemble the slice. I use a 28cm x 21cm slice tin. See images for tips.
Lift pastry filled paper and place onto a large baking tray.
Bake for about 10-12 minutes until lightly golden. Biscuit will still be soft. Allow to cool on tray for 5 minutes then move to wire rack to cool completely. Biscuits will continue to crisp over a couple of hours.
Move 1 sheet of pastry to a baking paper lined tin (28x21cm) and reserve.
VANILLA CUSTARD
Add cream and vanilla to a small saucepan. Whisking mixture over medium heat until a low simmer and remove from heat.
In a separate bowl whisk together eggs, sweetener, xanthan, and gelatin. Whisk through cream mix and return to heat and continue whisking until custard thickens and coats the back of a spoon.
Remove from heat and allow to cool.
Fold through 1/3 of the prepared lemon curd.
Pour custard onto prepared pastry in baking tin. Top with second pastry sheet. Cover and refrigerate for 3-4 hours until custard has set.
Top vanilla slice with extra lemon curd and coconut flakes.
Cut and serve.
THERMOMIX® METHOD
Preheat oven to 180℃.
Beat together butter and sweetener 30 seconds/speed 4
Add egg yolk, whole egg, lemon juice, and vanilla.
Beat 1 minute/speed 4.
Scrape sides of bowl.
Add dry ingredients and mix 1 minute/speed 4.
Follow from step 5 in conventional method.
VANILLA CUSTARD
Add sweetener and xanthan to mixer
Blend 10 seconds / speed 10
Add eggs, cream, vanilla and gelatin. Insert Butterfly.
Cook 9 minutes / 90℃ / speed 4
Cool and follow as above.
Notes
1. Cut and store in fridge for up to 5 days.
2. Custard does not freeze well and tends to separate. Recipe not suitable for freezing.
3. Recipe can be made in a bars. Please read blog post for instructions and tips.
Serving: 1serve | Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 47mg | Potassium: 17mg | Fiber: 0g | Sugar: 0g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.2mg | Net Carbs: 1g