INGREDIENTS

• CRUST : 1 PACKAGE OF LEMON MAGICdATES BITES

• FILLING:

• 1 CUP OF ORGANIC COCONUT MILK

• 3 TBSP OF DATE SYRUP (I USE D’VASH)

• 2 1/2 TBSP OF ORGANIC CORN STARCH ( I USE THRIVE MARKET )

• 1 TSP OF HIMALAYAN PINK SALT

• 1 TBSP OF VIRGIN UNREFINED COCONUT OIL

• 1 TBSP OF VANILLA EXTRACT

• 1/2 A CUP OF FRESH SQUEEZED LEMON JUICE (ABOUT 3 LEMONS)

• 1/8 CUP OF DRIED ROSE BUDS (I USE SADAF)

• 1/16 TSP OF PERSIAN SAFFRON (I USE SADAF)

• 1 TSP OF ROSE WATER (I USE SADAF)

• 1 TSP OF ORGANIC LEMON ZEST

TOOLS

• SIL PAT

• MED. SAUCE PAN'

• PARCHMENT PAPER

• 6” SPRINGFORM PAN

• MESH STRAINER

• ROLLING PIN

DIRECTIONS

1. TO START, FORM THE MAGIGDATES BITES INTO A BALL, THEN ROLL OUT ON A SIL PAT INTO A THIN SHEET ROUND TO ABOUT 6 IN.

2. NOW, PLACE A SHEET OF PARCHMENT PAPER CUT TO THE SAME SIZE AS THE BOTTOM OF THE PAN AND PLACE AT THE BOTOM OF THE 6” SPRINGFORM PAN.

3. NEXT, GREASE THE 6” SPRINGFORM CAKE PAN WITH COCONUT OIL.

4. PLACE THE CRUST INTO THE REFRIGERATOR AND LET CHILL.

5. NOW TO MAKT THE CURD START BY PLACING THE COCONUT MILK, LEMON JUICE, DATE SYRUP, CORN STARCH, SAFFRON AND PINK SALT INTO THE SAUCE PAN.

6. NEXT, PLACE THE SAUCE PAN OVER MED. HEAT AND WHISK FOR 5 MINUTES UNTIL THE CURD THICKENS.

7. ONCE THICK REMOVE FROM THE HEAT AND ADD IN THE COCONUT OIL, VANILLA EXTRACT, AND LEMON ZEST. LET SIT AND COOL FOR ABOUT 10 MINUTES.

8. ONCE COOLED, STRAIN TO REMOVE AROMATICS AND MAKE A SILKY CURD.

9. NEXT, POUR THE FINISHED CURD INTO THE PREPARED SPRINGFORM PAN AND PLACE INTO THE REFRIGERATOR TO SET FOR 3 HOURS OR UP TO OVERNIGHT.

10. ENJOY!