This healthy lemon tart is refreshingly delicious and incredibly easy to make. Made from a few simple wholefood ingredients this recipe is free from dairy, gluten and refined sugar plus it's paleo friendly.
When life gives you lemons, make a healthy lemon tart! It's that time of year. Cooler mornings, shorter days and a tree absolutely loaded with lemons. There is something so special about picking fresh produce straight from the source. Our lemon tree is overflowing with beautiful fruit at the moment. Our little retriever Sunshine loves to chase them around the farm.
I love to start my days in the cooler months with a glass of warm water and a big squeeze of fresh lemon. Lemon water is a wonderful detoxifier and digestive aid as it gets the digestive juices flowing (hello breakfast). It's has immune boosting properties due to its vitamin C content and helps promote glowing skin.
My favourite way to use them up however, is in this delicious lemon curd tart. I'll grab at any excuse if it means more desserts in the house.
Made from a baked maple almond crust with a rich and tangy lemon filling. It's a healthy dessert that everyone will love.
The lemon curd filling is creamy, smooth and tangy with a little raw honey (or maple) to round it off. I just love the gorgeous yellow it takes on. Yellow is such a happy colour and eating this lemon tart makes me super happy too. The almond base is lightly baked, soft and buttery but without the butter.
You can decorate your tangy tart as you please. I just happened to have a few homegrown passion fruit on hand (thanks sis) plus a handful of toasted coconut flakes. If you didn't want to make the entire tart you could simply serve the lemon curd on its own topped with a few fresh seasonal berries. It would still go down a treat.
Lemon Curd Tart (Dairy & Gluten Free)
(makes 1 x 18 cm tart)
For the crust
2 cups blanched almond flour
2 tbsp. coconut oil
2 tbsp. maple syrup
1/4 tsp. sea salt
For the curd
¼ cup maple syrup or raw honey
¼ cup coconut oil
Juice of 2-3 lemons (approx 1/2 cup)
To make the crust
Preheat the oven to 180 degrees.
In a food processor blend together almond meal, egg, coconut oil, maple syrup and salt until a sticky dough forms.
Transfer dough to tart pan and evenly press out over base and up the sides (Note: You may find it easier to spread dough with wet finger tips).
Use a fork to prick holes in the dough.
Bake in the oven for approx. 10 mins or until just browned.
To make the curd
In a small saucepan whisk together eggs, honey or maple syrup and lemon juice.
Place saucepan over a low heat and add coconut oil.
Once coconut oil has melted, increase the heat to medium and continue whisking until the mixture thickens. This may take 10-15 mins (Note: make sure you keep up the whisking to avoid scrambled eggs).
Evenly spread the lemon curd over the cooked tart crust and place in the fridge to set.
Once set (approx.1 hr) decorate as you please.
If you have any questions or comments I would love to help you out. Or if you make this recipe I would love to hear how it went!
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