Paleo Inspired Lemon Meringue Cake
This is not really paleo because real paleo folks will not eat anything remotely sweet or even something similar to a grain-based dish because it weakens the resolve of a person to be 100% paleo. I have given up on being totally paleo and just don't want to be a food nazi and worry about being completely grain-free.
The idea has been floating around in my head for a few weeks now and came together today. The basics are 1) a Meyer lemon based curd with 1/2 cup lemon juice, 2 tbsp sugar, 2 tbsp xylitol, 2 tbsp butter, 2 eggs, 2 egg yolks, tbsp half&half, and dashes of vanilla extract and salt; 2) meringue with 2 egg whites, 2 tbsp sugar, and dashes cream of tartar and vanilla extract; 3) pancakes made of coconut flour, almond meal, eggs, and milk. Then I assembled the cake in a 9" springform pan with pancake, lemon curd, pancake, and meringue. This was then baked for 20 minutes at 325 degrees. With a cup of cappucchino, it was a great brunch dish. The remainder will be dessert tonight.
Cooking the curd is easy: 1) whisk sugar/xylitol with eggs and yolks. 2) heat lemon juice and add to egg/sugar. 3) heat mixture until it thickens 4) add butter, vanilla, half/half, salt.
Each pancake was made with 2 tbsp of almond flour and coconut flour each mixed with 2 eggs and enough milk to create a thick enough consistency for a 9 inch crepe pan. I used butter to oil the pan.
Just use an electric hand mixer to make the meringue.
Regarding xylitol, I read about it on the bulletproof website, bought some at the health food store, and am using it sparingly at this time. There is nothing magic about it regarding taste or in this recipe. Sugar is fine to use and you could experiment with other sweeteners.
These are fairly standard recipes you can find almost anywhere in standard cookbooks or on the internet. Any variation of these would work. Just trial and error this for yourself. For instance, next time, I will probably make a little more curd and meringue even though this tasted very good as is. Lime juice or regular lemon juice could be substituted in the curd.
Let me know what you think and how any variations worked out. Thanks!
The idea has been floating around in my head for a few weeks now and came together today. The basics are 1) a Meyer lemon based curd with 1/2 cup lemon juice, 2 tbsp sugar, 2 tbsp xylitol, 2 tbsp butter, 2 eggs, 2 egg yolks, tbsp half&half, and dashes of vanilla extract and salt; 2) meringue with 2 egg whites, 2 tbsp sugar, and dashes cream of tartar and vanilla extract; 3) pancakes made of coconut flour, almond meal, eggs, and milk. Then I assembled the cake in a 9" springform pan with pancake, lemon curd, pancake, and meringue. This was then baked for 20 minutes at 325 degrees. With a cup of cappucchino, it was a great brunch dish. The remainder will be dessert tonight.
Cooking the curd is easy: 1) whisk sugar/xylitol with eggs and yolks. 2) heat lemon juice and add to egg/sugar. 3) heat mixture until it thickens 4) add butter, vanilla, half/half, salt.
Each pancake was made with 2 tbsp of almond flour and coconut flour each mixed with 2 eggs and enough milk to create a thick enough consistency for a 9 inch crepe pan. I used butter to oil the pan.
Just use an electric hand mixer to make the meringue.
These are fairly standard recipes you can find almost anywhere in standard cookbooks or on the internet. Any variation of these would work. Just trial and error this for yourself. For instance, next time, I will probably make a little more curd and meringue even though this tasted very good as is. Lime juice or regular lemon juice could be substituted in the curd.
Let me know what you think and how any variations worked out. Thanks!
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