Creamy Lemon Dessert

Are you hosting Easter dinner? Or, are you traveling? To help you plan your Easter dinner menu, we have a delicious, Creamy Lemon Dessert to share with you. This dessert is simple to make, and if you prefer, it can be made dairy free (coconut milk, ghee, and whipped coconut cream). This dessert is light, zesty and flavorful. It uses all real ingredients, no boxed pudding for Farm Girl Fresh! It is the perfect dessert for your Easter dinner.

Check out our video on how to use an immersion blender to whip the cream for the topping. It’s quick and easy with this tool. And, if you don’t own an immersion blender (we highly recommend this tool) check out our store and purchase one today. You won’t be disappointed.

Here’s where to find the products we use.

Creamy Lemon Dessert

CRUST:
2 tablespoons + 2 teaspoons butter
2 tablespoons honey
1/2 teaspoon vanilla
1/4 teaspoon salt
3/4 cup almond flour
1-1/2 tablespoons coconut flour

Preheat oven to 350° F. In a medium bowl, mix all ingredients together and pat into a buttered 8 x 8 glass pan. Bake 12 to 15 minutes until golden brown. Cool.

FILLING:
1/2 cup lemon juice, or 3 large lemons juiced
1 tablespoon + 1/2 teaspoon gelatin
1/2 cup honey
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
2 cups milk of choice

Whipped cream (page 37 of Eating Pure in a Processed Foods World®)

In a large bowl, add lemon juice and gelatin. Stir and let stand 3 minutes. Stir in honey, butter, vanilla and salt. In a small pan, heat milk over medium low until bubbles appear around edge of pan. Slowly add heated milk into bowl and gently whisk until smooth. Refrigerate 2-3 hours or until partially set. Stir and pour over crust. Chill for a few hours. Before serving, top with whipped cream.

This can be placed in a pie shell to make a delicious pie, or just make the filling and pour in custard bowls for a simple lemon pudding treat.

Makes 6 servings