Easter Mazureks

 Lemon  Curd Mazurek

 Crust
1/2 cup unsweetened coconut
2 cups almond flour
5 tbsp coconut oil/butter
1 tbsp sugar ( unrefined coconut sugar )
4 egg yolks
 1/4 tsp salt

 Prepare well greased rectangular or round baking pan
Combine all the ingredients  mixing well to achieve a crumbly yet `stickable` texture.
 Fold in together and refrigerate for 1 h ( or place in the freezer for 15 min )
 Turn on the oven setting temperature on 170C
 Remove the dough from cooling and press into baking pan ( just like for a tart )
The dough won`t rise so you don`t have to weight it down with ceramic baking beans
 Place in the oven and bake for 12-15 minutes.
Leave to cool.

 topping
( lemon curd style)
3 lemons ( organic, unwaxed, well scrubbed ) - juice and zest
3 eggs
3 tbsp sweetener of your choice ( we added less)
3 tbsp butter

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour  over cake crust . Decorate as you wish

with organic freeze dried raspberries & mulberries

                      gluten free coconut and almond flower base with lemon curd topping

                                            All about mazureks and Polish Easter traditions

 Chocolate Mazurek ( decorated with  almonds and bee pollen )

chocolate mazurek with bee pollen