lemon

Paleo Lemon Coconut Custards with Maple Meringue

Paleo Lemon Coconut Custards with Maple Meringue

I love looking at lots of old notebooks and recipes for inspiration. I was looking through an amazing old notebook that belonged to my grandma Marion, my dad's mom when I ran across a recipe for orange custard. I think that this notebook was from when she was studying "domestic science" at school. I love how some of the rules for working in kitchen included "wear an apron always." It's interesting how I actually follow that rule. I love wearing an apron in the kitchen because it signifies my "uniform" and it helps me feel official in practicing my craft with food. 

   A recipe for baked orange pudding by my Grandma Marion in her old notebook. 

 

A recipe for baked orange pudding by my Grandma Marion in her old notebook. 

 

That spurred me on to start to think about how I could make a version of that type of custard that was gluten free, dairy free and healthier. The directions for the custard were very vague, like "bake in a custard dish" and "bake in a hot oven." However, I took the knowledge that I have about making custards and set to work creating one. It took 2 versions and a lot of testing and tasting, but this version is very delicious! I love the subtle lemon flavor, the cream of the coconut milk and the sweetness of the maple meringue. It is an amazing combination and it is so delicious! I hope that you will serve it for a special occasion soon. 

Paleo Lemon Coconut Custards with Maple Meringue: 

Custard: 

1 lemon- rind & juice

1 whole egg

2 egg yolks (save the whites for the meringue topping) 

2 tablespoons arrowroot starch

5 tablespoons honey

1 cup full fat coconut milk

+ boiling water for steam. 

1. Beat egg and 2 yolks in a bowl with a wire whisk. Add in the juice and grated rind of two fresh lemons. Add in the honey and arrowroot starch. 

2. In a small saucepan over medium high heat, bring the coconut milk to a boil. Immediately after it boils, bring it off the heat and let cool for about 5 minutes. 

3. After the coconut milk has cooled, whisk it into the mixture in the bowl. 

4. Prepare the oven. Heat to 350F. Put 4 small ceramic custard cups onto a rimmed metal baking sheet. Start boiling some water in a kettle for the steam bath. 

5. Pour the custard mixture into the 4 cups, dividing it evenly. Put the rimmed baking sheet on the middle rack in the oven. Pour the boiling water into the baking sheet, and make sure the water comes up to 1/4 to a 1/2 inch or so. This will make a steam bath in the oven so that the custards cook evenly and don't crack. 

6. Bake for about 20 minutes, or until the custards are set.

 

Meringue: 

2 egg whites

1/2 teaspoon vanilla extract

3 ounces or a scant 1/2 cup pure maple syrup

1. In the bowl of a stand mixer fitted with a whisk attachment, place the 2 egg whites. Beat the egg whites until very frothy, but not dry. 

2. Add in the vanilla extract to the egg whites and whisk to combine. 

3. Place the pure maple syrup in a small saucepan over medium high heat. Bring to a boil and bring up to 250F. Make sure to stir from time to time. Once the syrup reaches the temperature, with the mixer running add it in a steady stream to the egg white mixture. Beat the meringue mixture until it is shiny and stiff peaks form. Dollop a large amount on top of each custard. You will have a bit of extra meringue left. With a creme brulee torch, brown each meringue. 

 

 

Raspberry Lemon Custard Pie

I love summer! I especially love all of the amazing flavors that come with summer, especially berries. We are so amazingly fortunate to have such amazing berries available here in Oregon such as raspberries. This pie features the bright notes of lemon with the sweet and tangy notes of raspberries and it is the perfect compliment to a backyard barbecue or summer celebration. 

I have made this pie many times and it has been one of the most popular ones both at my former farmer's market stand and in my former pie business Cheery Pies. I hope you will enjoy it just as much as my customers did! 

PASTRY FOR 1 9-INCH PIE

 Note: You can make this pie gluten free by using a gluten free crust and mixing in a gluten free flour mix to the pie mixture. 

4   eggs

3/4 cup sugar

2   tablespoons all-purpose flour

4   tablespoons melted butter 

1   teaspoon pure lemon extract

 grated lemon rind from 1/2 of a lemon

1/4 teaspoon salt

3/4 cup buttermilk

1   cup seedless raspberry jam

1/2 cup homemade lemon curd- recipe below

1   cup fresh raspberries

 

Heat oven to 350 degrees. Prepare pastry. Line pie plate with pastry. Beat eggs; add sugar, flour, butter, lemon extract, lemon rind and salt. Mix thoroughly; blend in buttermilk. Pour into pastry-lined pie plate. Bake for 40 to 50 minutes or until toothpick inserted into center comes out clean.

Cool the pie to room temperature. Spread lemon curd over pie. 

Spread the raspberry jam on top of the lemon curd in a small circle. Arrange fresh raspberries over the jam circle.

 

Yields 8 servings

 

Homemade Lemon Curd: 

6 egg yolks, beaten

1 cup organic sugar

1/2 cup fresh lemon juice

zest of 2 lemons

1/2 cup butter, cut into small pieces. 

Place egg yolks, sugar, lemon juice and zest in a medium saucepan over medium heat for 10 minutes, whisking constantly until the mixture thickens. Take it off the heat and stir in small pieces of butter a few at a time until incorporated. As the mixture cools it will thicken more. Allow the mixture to cool to room temperature before spreading on the pie. You will have extra lemon curd to enjoy on top of ice cream, or on scones or biscuits.