Let’s Make Lemon Poppyseed Hamantaschen for Purim!

The Fellowship  |  March 7, 2019

Hamantaschen on a patterned tablecloth.

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.

Learn more about the upcoming holiday here.


Hamantaschen dough

  • 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!