Directions

Food safety tips:

• Wash hands with soap and warm water for at least 20 seconds.   
• Clean all countertops and equipment used for food preparation.   
• Gently rinse all produce under cool running water. 

• Use separate equipment for handling raw food and cooked food. 
• Do not eat raw dough or batter as it may contain bacteria that could cause you to become sick. 

For the Almond Crumble:

• Preheat oven to 350ºF, 

• Combine almond flour and the sugar in a small bowl, 

• Pour in melted butter and stir until combined, 

• Press into the bottom and up the sides of an 8″ pie plate (or tartlet tins, depending on what you are making), 

• Bake crust for 10-15 minutes, until golden, 

• Ensure that the crust is completely cooled before filling, 

• Fill with the lemon white chocolate curd. 

For the Lemon and White Chocolate Curd

1. Combine lemon juice and half of the sugar in a saucepan, bring to a boil, 

2. Combine the remaining sugar with the eggs in a medium-sized bowl, 

3. Pour the hot lemon juice over the eggs, whisking constantly, 

4. Return mixture to saucepan, bring to a boil, 

5. Add the butter, mix well, 

6. Add the chocolate and mix well, whisking constantly, 

7. Cover with plastic wrap, ensuring that the plastic is directly on the lemon curd mix, 

8. Refrigerate to cool down, set aside.