Paleo Lemon Tart
If life gives you lemons, make a paleo lemon tart! There is a lot of love for all things lemon in our family. Particularly the baked goods variety. This recipe needs a fair bit of honey and coconut sugar so it's not recommended for anyone with inflammation or who is in the early phases of a gut healing protocol. But it is gluten and dairy free, paleo and SCD-friendly, so for everyone else, eat up!
For the base:
2 cups almond meal (2½ cups almond meal for SCD)
1/2 cup coconut sugar (omit for SCD)
1 tbsp coconut flour
1 cold egg (large)
1 tbsp cold water
1/2 tsp rock salt
1 tbsp ghee or coconut oil (in its solid form)
For the lemon curd:
1/2 cup honey
1/2 cup lemon juice
2 tsp grated lemon rind
6 egg yolks
Pinch rock salt
4 tbsp ghee or coconut oil
Preheat oven to 160ºC (325ºF).
Grease a round pie dish with oil and set aside.
Using a food processor or mixer, combine the almond meal, coconut sugar, coconut flour, egg, water and salt.
Add the solid ghee in small chunks, spacing them out around the bowl. Mix again until the ghee is just combined and the dough holds together.
Pour the dough out into the greased pie dish and press into the dish using your fingers.
Bake in the pre-heated oven for 15 minutes, or until the edges start to turn golden.
Removed from the oven and place on a wire rack until cool.
For the lemon curd filling, add the honey, lemon juice, lemon rind, yolks and salt to a saucepan and whisk to combine.
Place the saucepan over medium heat and bring to a simmer. Whisk the mixture continuously, until it has slightly thickened. This takes around 5 minutes.
Strain the mixture through a sieve (to remove the lemon rind) into a bowl and whisk in the ghee.
Place mixture in the fridge to chill for 1 hour, then pour into the cooled pie crust.
Serve fresh, or allow the pie to chill in the fridge overnight so the lemon curd can thicken and set further.
Serve your lemon tart with a side of coconut cream and a turmeric latte!
You can whip up a batch of the lemon curd on its own to use as a spread / topping. It will last about 5 days in the fridge. The perfect birthday treat if your Dad loves lemons as much as mine does.