Lemon Passionfruit Butter Slice
This lemon, passionfruit butter slice is one of my favourite things to make when passionfruit is in season. It was inspired by my lemon butter gummy recipe from my Gummy Guide ebook.
Lemon Passionfruit Butter Slice
Gluten free, dairy free option
Ingredients:
For the base:
1 1/2 cups almond meal
3 tablespoons coconut oil
2 tablespoons collagen (optional)
1 tablespoon honey
zest of a lemon
pinch salt
For the filling:
60g butter or coconut oil for dairy free
3 eggs
2 tablespoons of honey
1 tablespoon gelatin mixed with 1 tablespoon of water
Juice of half a lemon
The pulp of 2 large passion fruit
Instructions:
Mix all the base ingredients in a bowl or food processor until the mixture has come together. Place into a baking tray/dish approximately 15x20cm lined with baking paper.
Bake at 180C for 8-10 mins or until golden and leave to cool while you make the filling.
To make the filling, mix gelatin and water in a small bowl then add to a medium saucepan with the rest of the filling ingredients.
Heat gently on low to medium and whisk constantly until the mixture has thickened (approximately 8 minutes).
Pour onto the base layer and place into the fridge to set.
If you have a Thermomix for the filling:
Insert the butterfly attachment into the Thermomix bowl.
Place all ingredients into the bowl and cook for 8 mins, 80 degrees, speed 3.
To serve slice into squares and top with extra passionfruit pulp if desired. Keep in fridge for up to 5 days.
