I know this year is just flying by already, but who can believe the “P” holiday is almost here?! No, I’m not talking about Pesach – though that too is around the corner, but Purim comes first! So what better time to whip out a new hamantashen recipe!
Lately I’ve been on a “lemon poppyseed” kick. It’s a very classic combination and I’ve been making my low-carb lemon poppyseed coconut scones (check out that recipe on my other blog, riskyveggie.com). So as I was making a new batch of scones for some friends coming over for Shabbos a few weeks ago, I had a lightbulb moment. Why don’t I make lemon poppyseed hamastashen and use lemon curd as the filling and poppyseed dough? Classic and delicious but also something a little different. I could have gone the savory route, but Daniel did that last year with his BBQ chicken hamastaschen so I wanted to go a bit unusual. It did take some experimenting and the key here is to bake the hamantashen without the filling, otherwise it will literally melt and seep through the dough (trust me, I’ve tried it). So leave a big enough hole in the middle to fill your hummies with sweet, tart and silky lemon curd. And don’t worry, if you’re not a huge fan of lemon, you could make it less tart. I’ve just always been obsessed with anything lemon (#acidtrip) and I even insisted on having lemon meringue pie as part of our dessert bar at our wedding. It’s most definitely part of a “last meal” in my book.
I’ll be honest – my hamantashen didn’t turn out to be the prettiest (mostly because of adding the lemon curd after the hamantashen are baked), but who cares. They taste awesome.
So there you have it! Tasty, crumbly, sweet, mouth-puckeringly tart lemon poppyseed coconut hamantashen perfect for those of you (like me) eating a keto way of eating, or anyone looking for a low-carb recipe. Even my friends who came for Shabbos who are not low-carb peeps gave it the thumbs up. That’s always a plus in my (cook)book.
Freilichin Purim everyone!
Don’t forget to check out Daniel’s take on hamantashen: Purim: Texas Chili With Cowboy Candy Hamantashen
- 1 cup finely ground almond flour
- 1/3 cup Sweve sweetener You can use regular sugar or coconut sugar for this, I just like this erithrytol zero sugar sweetener
- 1/3 cup unsweetened shredded coconut
- 2 eggs
- 2 tbsp poppy seeds
- 2 tsp gluten free baking powder
- 1 tsp organic lemon flavor
- 1/2 cup melted coconut oil
- 1/2 cup Swerve sweetner
- 1/2 cup fresh lemon juice
- 1/2 lemon zested
- 6 egg yolks save the whites for another use - like meringue or egg white omelet
- 1 tsp organic lemon flavor in case you want some extra lemony flavor
To make the pastry dough: Mix all ingredients in a large bowl until a dough forms. It'll be a little sticky but that's okay. Let the dough rest for about 10 minutes.
Pre-heat oven to 375F.
Wet your hands and roll out a small ball of dough into a flat circle. Pinch the top and the sides to make a triangle and leave enough room for a hole to put the lemon curd after it bakes.
Bake the hamantaschen for 15 minutes until starting to brown. Let cool for 20-30 minutes.
Meanwhile, heat the coconut oil in a microwave for 2 minutes until hot, but not boiling.
Add the Swerve, lemon juice, zest, lemon flavor and mix to combine. Using a whisk, add in the egg yolks one at a time, whisking quickly to ensure you don't curdle the eggs. Whisk until thickened, about 1 minute.
Pour the curd into a bowl or a bag and let it sit in the fridge for about 2 hours until chilled and thickened.
Pipe or spoon the lemon curd into the hamantaschen and enjoy!!