This Easter Sunday ‘Rejoice Wellness’ brings you happy healthy weight-loss recipe that brings guilt free enjoyment along… We are here to help you on your fitness journey and make it fun too. Get fit and healthy while enjoying season’s special food.

GLUTEN-FREE LEMON CURD THUMBPRINT COOKIES

INGREDIENTS:

LEMON CURD

• 3 eggs
• 3 lemons, zested and juiced
• 1/3 cup honey
• 1/4 tsp sea salt
• 6 tbsp ghee

COOKIES

• 2 cups almond flour
• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup honey
• 1/4 cup honey
• 1 lemon, zested and juiced

INSTRUCTIONS:

• Whisk together the eggs, lemon juice, zest, honey and salt in a small pot.
• Place the pot on moderately low heat, whisk continuously and cook for 6-7 minutes, or until the sauce thickens.
• Add the ghee, one tablespoon at a time until fully incorporated. Your Lemon curd is ready.
• Transfer it to a jar and place aside in the refrigerator.
• Preheat oven to 350 degrees Fahrenheit / 176 degrees Celsius.
• In a mixing bowl, stir together all cookie ingredients to make a dough form well.
• Drop tablespoon-sized balls of dough, evenly spaced, onto a parchment-lined baking tray.
• Use your thumb to create an indentation in the cookie. Fill the indentation with a dollop of lemon curd.
• Bake for 8-10 minutes. Bring out of oven & let it cool. Now Enjoy.

Note: Be careful not to overcook as the cookies will not change color much, but they will brown on the bottom. Cool for 10 minutes.

These will stay good on the counter for a couple of days, loosely covered. Don’t store them in an air-tight container, as they’ll go really soft due to the moisture level in the cookie.

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