light lemon cream and cookies to dip in

This a lemon cream a bit like a lemon curd but a lot quicker to prepare and without the excess of butter and sugar! Still, it’s as delightful to eat!

In a pan, slowly heat the zest (finely grated) and the juice of 3 organic, washed lemons, and 75g of muscovado sugar (or agave syrup). Whip and heat until the sugar is melted and miwed in the juice.

In a bowl, whip 1 organic egg with 1 tbsp of arrow root then add 2 more eggs and beat until well mixed.

Add the eggs to the lemon juice, on low heat, and whip until it thickens (it takes around 2 minutes).

Leave to cool, then mix with a silicone spoon or spatula to get the creamy texture back and divide into 4 bowls (actually, it was so good, my man and I we ate the 4 bowls at once!).

Serve with some chopped fresh mint and the following cookies.

Grate 1 vanilla pod and put the grains in a mixing bowl. Bring water to boil and pour over the vanilla pod (that’s what you see in the weird picture above) so it infuses.

Preheat the oven at 150°C.

In the mixing bowl with the vanilla grains, add 50g of chestnut flour and 150g of buckwheat flour, 30g of agave syrup, 80g of white almond butter, and 1 egg.

Add 1 shot (50 ml) of the vanilla infusion (if you like vanilla, the infusion is great to drink hot or cold!).

Mix everything with a pastry blender so it gets the perfect texture.

Cut the dough into the shape you want and cook for about 20 minutes.

Let it cool then dip in the lemon cream and enjoy!

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