This recipe redo is compliments of Melanie Angelis, BSEd, MS CAM, Owner of The Grecian Garden.
“I’m from the western end of the Florida panhandle, which is Alabama for all intents and purposes. We love our custard here, and my mission is to transform delicious, unhealthy recipes to delicious and nutritious ones.” – Melanie Angelis
I often make the custard the day before I plan on serving this dessert. Use coconut oil instead of butter to make this dairy free. I like to put put 1 cup of lemon juice in the custard, but it makes it just a bit too lemony for some. If you absolutely love lemon go for the 1 cup, otherwise use 3/4 cup lemon juice.
- 6 large whole eggs (organic and pastured eggs are the best)
- 3/4 cup honey
- Grated zest of 1 lemon
- 3/4 cup lemon juice
- 12 tablespoons butter, ghee, or coconut oil
- 1 Tablespoon Vanilla
- In a medium sized sauce pan whisk together the eggs, honey, and lemon zest. Begin cooking at a low heat stirring often.
- Add the butter, in small chunks for even melting. Continue stirring to prevent curdling the eggs.
- Whisk in the lemon juice and bring the heat to medium. Continue stirring and cooking the mixture until it thickens and begins to boil. Once you see the first few bubbles of a boil, remove it from the heat and stir in the vanilla.
- If you see any curdling, you can strain the mixture. I’ve never had the eggs curdle and therefore, I do not strain it.
- Pour the custard into a glass bowl and refrigerate for 3-4 hours or over night until it thickens.
Soaking and dehydrating nuts make them more digestible and helps get rid of the large amount of enzyme inhibitors they contain. Enzyme inhibitors are not beneficial to our digestion, so I prefer to soak and dehydrate mine. You can just use raw nuts or even toast them if you prefer, this is a very forgiving recipe. Use any combination of nuts you have. I think pecans and walnuts would be perfect!
- 1 1/4 cup walnuts
- 1 1/4 cup almonds
- 1/2 cup honey
- 12 tablespoons (3/4 cup) softened butter, ghee, or melted coconut oil
- zest of one lemon
- 4 large eggs
- 1 1/4 tsp sea salt
- 1 tsp ground cinnamon
- Preheat the oven to 400 degrees. Lightly oil a 13×9 glass baking dish
- Place the walnuts and almonds into the food processor and process them to a fine “flour”, making sure you don’t create a nut paste. Little chunks of nuts are ok.
- Add the rest of the ingredients and pulse until combined.
- Spread the crust mixture evenly into your prepared pan. Bake for 15 -18 min or until toothpick in center comes out clean.
- Cool crust completely then spread lemon custard evenly over crust.
BLUEBERRY SAUCE RECIPE:
- 2 pints fresh blueberries, washed (preferably organic)
- 1 cinnamon stick
- 3 Tablespoons water
- 2 Tablespoons honey
- 1 teaspoon vanilla
- A squeeze of fresh lemon juice
- Place blueberries, cinnamon stick, and water in a medium sized sauce pan. Bring to a boil.
- Add in honey and continue simmering for 5-10 more minutes until blueberries become very soft, but still slightly hold their shape.
- Remove from heat and add in vanilla and a squeeze of fresh lemon juice. Transfer to a serving bowl and place in refrigerator to cool.
- When ready to serve the custard bars, spoon a generous amount of blueberry sauce on each serving. Store extra sauce in the fridge, it’s great on pancakes.