Citrus Sunshine Jars

by jilldahan on July 21, 2016

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This perfect harmony of sweet and tart is a little gem of sunshine that can be served in a trendy portable jam jar for breakfast or an al fresco snack or dessert. Quick, easy, mouthwatering, and ‘good for your bod’ with only four ingredients it will make your kitchen come alive with the scent of grated citrus. Lemons and limes are chock full of vitamin C and antioxidants and those gut loving little probiotics in the granola add a good dose of healthy fiber too. For a couple of extra quickies worth noting, the curd can be spread on toast or pancakes, folded into yogurt, or dolloped in meringues. So when life gives you lemons, make sure and make lemon curd!

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Citrus Sunshine Jars
Makes about 4-6 small jars

Citrus Curd
1/4 cup (about 4) fresh organic limes or lemons, and grated rind of 1 fruit (organic also means no wax on the fruit)
2 large responsibly laid eggs (the chicken does have something to do with it)
1/4 cup organic powdered sugar (organic is definitely worth the effort here)

Crust
1 1/2 cups good quality granola (I like Purely Elizabeth brand as it is the first probiotic granola with good for your gut ingredients – try the Maple Walnut, its divine)
OR
8oz unsalted macadamia nuts, lightly toasted

Mix the citrus juice, sugar, and eggs until thoroughly combined. Pour the mixture into a cast iron enamel pan like a le creuset and heat on medium low heat whisking continually until just steaming and thickened. This takes about 4-5 minutes. Immediately remove from the heat and place the pan in a bowl of cold water to cool while continuing to whisk for a minute. Leave to cool while preparing the crust. For the crust place the granola in a blender and blend until very fine. Press into the bottom of jam jars or a pie crust about a 1/2 inch deep. If you have extra left save for topping yogurt. For the pie crust you might need to add a tablespoon or two of coconut oil or butter so the mixture holds together.If using macadamia nuts blend on high until starting to cream together and remove and press into pie pan or jam jars.
Dollop the curd mixture into the prepared jars or pie crust. Chill until ready to serve and top with a bit of cream or coconut cream (taken off the top of a can) whipped with electric beaters until peaks form.

{ 1 comment… read it below or add one }

Bruce November 21, 2016 at 4:21 pm

Hey Jill, you have done it again, these look delicious and I’m sure they taste even better.
Thanks for sharing,
Bruce (formerly of Southern Season)

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