Lemon curd pies

Today I will drive to Styria to attend my cousin’s prom. I decided to bring some small treats. As his mother, my aunt is allergic to gluten, I looked for gluten free pastry recipes on petite kitchen. I found this recipe and went to the organic supermarket to buy some buckwheat flour. Buckwheat is not a cereal grain and therefore is gluten free. I prepared the pies this morning. I changed a view things but you can visit petite-kitchen.com for the original recipe. Here you can read some facts about buckwheat. Buckwheat has a strong taste that some people don’t like. I think it tastes pretty good in combination with any kind of filling. This recipe is gluten free, dairy free and refined sugar free.

Ingredients:
for the pastry:

150g ground almonds
120g buckwheat flour
2 tablespoons maple syrup
4 tablespoons coconut oil
4 tablespoons cold water

for the lemon curd filling:

120ml freshly squeezed lemon juice
4 tablespoons maple syrup
4 tablespoons coconut oil
4 free range eggs

Preparation:

Preheat the oven to 180°C. Prepare some small paper pie tins.

Pastry:
Melt the coconut oil.

Combine ground almonds, buckwheat flour, maple syrup and melted coconut oil using a wooden spoon. Add the cold water until the dough comes together.

Press the dough into the paper pie tins and bake for about 10 minutes or until lightly brown.

Let them cool completely.

Lemon curd filling: Melt coconut oil and maple syrup in a small pot on low heat. Transfer to a bowl and whisk until to let it cool completely. Add the eggs, one at a time and the lemon juice. Whisk well. Transfer to the pot and let it cook on medium heat until thik and creamy.
Fill it in the pastry crusts.