Let’s Make Lemon Poppyseed Hamantaschen for Purim!
The Fellowship | March 7, 2019
This month, Jews will celebrate Purim, which recalls the biblical story of Esther. A favorite Purim treat are cookies named after the villain of the story, Haman. The Fellowship’s Rachel Katzman shows us how to make them.
- 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
Lemon Curd filling
- 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!