31
Jul
12

lemon tart

Who says you can’t bake paleo and make something to die for delicious. Yes, it is that good!

Preheat oven 375 degrees

For the crust:

1 c raw almonds

3/4 c almond flour/meal

lemon zest of one lemon

3 tbsp honey

2 eggs whisked

1/4 c coconut oil (plus greasing)

1/4 c coconut butter

In a food processor combine almond flour/meal and almonds until course meal is formed. Add honey, lemon zest, eggs, oil, and butter and pulse until thoroughly mixed.

Grease a tart pan with coconut oil and press crust mixture into pan.  Bake 10 minutes or until lightly browed.

For lemon curd

3 lemons

5 eggs

1/3 c honey

zest of 1 lemon

3/4 c of fresh lemon juice

1/2 c coconut oil

In a sauce pan combine eggs,  honey, lemon zest and whisk. Add coconut oil and turn on stove to medium. Add lemon juice a little at a time whisking until mixture starts to thicken. Remove from heat and strain mixture through a sieve. Refrigerate until cooled completely.

Once crust and lemon have cooled completely (refrigerate to speed up cooling). Spread lemon curd over crust and place in oven. Bake for 10-12 minutes or until custard looks translucent. Cool completely before serving. Top with fresh raspberries or not and enjoy!

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3 Responses to “lemon tart”


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