Method

Lemon Curd

1. In a heatproof bowl, whisk together the lemon zest, lemon juice, honey, egg yolks and coconut oil until well combined.
2. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously, for approximately 8-10 minutes or until thickened. The curd is ready when it coats the back of a spoon.
3. Pour into a glass jar and refrigerate until cooled and set.

Lemon Loaf

1. Preheat the oven to 170°C and line a 1L loaf tin with baking paper.
2. In a large bowl, combine the self-raising flour, almond flour and baking powder.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, milk, vanilla, lemon zest and lemon juice until smooth.
4. Add the wet ingredients to the dry and mix until just combined to form a smooth batter.
5. Spoon half of the batter into the prepared tin. Add a generous layer of lemon curd and spread evenly.
6. Top with the remaining batter and swirl a little extra lemon curd over the surface.
7. Bake for 45–50 minutes, or until risen, golden and a skewer inserted into the centre comes out clean.
8. Allow to cool completely before removing from the tin and finishing with a simple lemon icing sugar glaze. 

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