Directions

BASE

1. Combine dry ingredients first, then slowly start to add the yoghurt. Depending on the absorbency of your coconut flour, you may need more/less! Combine till it comes together as a dough like consistency then push down a handful of dough into cupcake cases/ silicone ramekins. Bake for about 15 mins in the oven at 180°c⁠

CURD

1. While the base is baking simply combine all ingredients in a pan apart from the tapioca flour, over a LOW HEAT(!) and whisk well⁠
2. Continue to whisk constantly until the mixture starts to thicken up, add tapioca and keep mixing⁠
3. (Seriously if you stop you will just have lemony scrambled eggs)⁠

4. Once mixture is nice and thick and the base is out the oven. Pour even amounts into each case. Turn down the oven temp and bake for another 8ish minutes until the curd topping has set.