Do you love the zesty, zingy taste of lemons and limes? 🍋 This sweet but sour slice will surely get your taste buds buzzing! It is a delicious little treat for when life has given you a few too many lemons and you need some sweetness to balance it all out 😆 or just a great afternoon treat with a cuppa.

I am not a huge dessert fan, but I have found over the last few months I have been craving a few sweet treats here and there. This is more than likely due to the exhaustion and sleep deprivation with a 3-month-old baby and my body looking for an extra energy boost. 🤷🏾‍♀️ So, I have been stepping out of my cooking comfort zone and have been trialling some more sweet recipes.

This recipe originally uses arrowroot biscuits as the base but I swapped them for some sugar-free ingredients (almond meal and oats) as the lemon curd part is already sweet enough. I also opted for an alcohol-free jelly by swapping the bitters for lemon, lime and bitters flavoured kombucha!

Ingredients

Base

• 250g almond meal

• 1/3 cup rolled oats

• 2 tbsp desiccated coconut

• 1 tbsp peanut butter

• 200g Nuttlex butter, melted

Lemon & Lime Curd

• 3 lemons, zested & juiced 

• 2 limes, zested & juiced

• 3/4 cup sugar*

• 4 eggs

• 1 tsp gelatine powder

Jelly

• 330ml lemon, lime & bitters organic kombucha (from Aldi)

• 1/3 cup water

• 4 tsp gelatine powder

• 1/4 tsp pink pitaya powder

Directions

1. Preheat oven to 180 degrees celsius and line a slice pan with baking paper.

2. Add almond meal, 150g melted butter and peanut into a food processor, processing to combine. The mixture should hold together, if not add a little extra melted butter. Using the back of a spoon, firmly press the mixture evenly into the base of the pan. Pop in the oven for 15-20 minutes or until the base is golden brown.

3. Meanwhile, place lemon and lime zest and juice, sugar and egg in a saucepan, whisking to combine. Place gelatine and 1 tbs warm water in a small bowl, mixing to combine. Place saucepan over low heat and cook, whisking constantly, for 5 minutes or until the mixture is a custard consistency. Remove pan from heat and add gelatine mixture, stirring to dissolve. Add remaining butter and stir until combined.

4. Remove the pan from the oven and allow the base to cool slightly.

5. Carefully pour curd through a sieve over the base, then place the pan in the fridge.

6. To make the jelly, place water and gelatine in a small saucepan and dissolve over low heat. Remove pan from heat and allow to cool slightly before adding the lemon, lime & bitters kombucha & pink pitaya powder. Stir to combine. Allow the jelly mixture to cool completely, then pour over the curd layer. Return the slice pan to the fridge and chill for at least 4 hours or until set. Slice and serve topped with extra lime slices.

*You can use any type of sweetener you like in replace of sugar. Just be aware that coconut sugar or raw sugar will make the curd brown instead of yellow!

Tip - To avoid destroying the beneficial bacteria in the kombucha, make sure your gelatine mix has cooled before mixing the two together.