Sweet n’ Tart Lemon Tart (paleo & SCD)
August 2, 2024 Janneke Phung
If you want a sweet yet tart dessert that caters to many a complicated diet, this lemon tart is fantastic. It is SCD-, and paleo-approved, starch-free, grain-free, gluten-free, refined sugar-free, and dairy-free but not free of deliciousness. I’ve made these both in small individual tart form as well as in a large tart dish – both were lovely. To fancy them up, top with coconut whipped cream and use fresh berries or lemon zest for garnish.
Tart Crust
| almond flour | 1½ cups | |
| coconut oil | ¼ cup | |
| honey | 2 tbsp | |
| lemon juice, freshly squeezed | 1 tbsp |
Lemon Curd Filling
| honey | 1 cup | |
| egg, room temperature | 4 large | |
| coconut oil | ⅔ cup | |
| lemon juice, freshly squeezed | ½ cup (about 3 lemons) | |
| lemon zest | ¼ cup (about 3 lemons) |
Directions:
Tart Crust
- Preheat oven to 350°F. Grease the sides and bottom of a 9″ round tart pan with coconut oil or, alternatively, use liners in a muffin tin for individual tarts.
- Thoroughly mix the crust ingredients in a bowl.
- Press crust ingredients evenly into the bottom of a tart pan or muffin cups. Gently prick holes in the dough with a fork.
- Bake the crust in the center of the oven until it is golden brown. The bake time will depend on the size of the tart. I tend to go by the golden color of the crust more than timing. A single tart crust typically takes around 17 minutes to bake but individual crusts in muffin tins may be a few minutes less.
- Allow the crust to cool completely before adding the filling.
Lemon Curd Filling
- Place all the filling ingredients into a small saucepan. Whisk until well combined.
- On the stove, whisk the mixture continually over medium heat until the mixture has thickened. This step usually takes 10-15 minutes – be patient as the thickening of the curd will be crucial to having the tart set properly! NOTE: Do not stop whisking – you do not want the curd to bake to the bottom of the saucepan!
- Remove from heat and strain the curd into a bowl with a fine sieve. This is an important step as it will ensure a smooth curd, without pieces of lemon zest or cooked egg.
- Allow the curd to cool completely before pouring it into the tart crust(s). If some coconut oil has separated from the curd, that’s ok! Just stir the cooled filling to re-incorporate the oil.
- Refrigerate the tart for 2-4 hours before serving to allow it to set properly.
- Optionally, top with coconut whipped cream and use fresh berries or lemon zest for garnish.
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