Prep: 20 mins

Cook: 24 hours

Yields: 10-12 servings

A SIBO friendly lemon tart recipe. A crispy nut base is filled with a creamy, zesty lemon curd. Perfect for dessert, morning tea or special occasion.

Lemon Tart Recipe 786x1048
Imperial
Metric

Ingredients

Base

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    2 cups (7.6 oz) almond flour (or a nut flour you can tolerate)

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    ¼ tsp salt

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    1/3 cup (2.8 oz) solid coconut oil (use butter or another solid fat if coconut not tolerated)

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    1 tbs honey or maple syrup (or a few drops of liquid stevia or a sweetener you can tolerate – or omit completely)

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    1 egg (or 2 egg yolks)

Filling

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    ¾ cup (6 oz) lemon juice

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    Zest of 2 lemons (or use 1 lemon if you want it less lemony)

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    6 egg yolks

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    ¼ cup (2 oz) honey or maple syrup (or a sweetener you can tolerate)

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    ¼ cup (2 oz) coconut oil (or a solid fat you can tolerate)

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    ½ cup (4 oz) coconut cream (optional - use if you want a creamier filling)

Method

Base

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    Pre-heat your oven to 350F.

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    Grease a fully enclosed pie dish with coconut oil.

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    Place all of the crust ingredients in a food processor and blitz until it forms into a ball. Place into the pie dish and flatten out evenly over the base and sides. Prick the base with a fork in several locations.

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    Bake for 10 minutes, turning the pie dish around halfway through cooking to ensure even distribution of cooking and heat. Remove from the oven and cool.

Filling

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    Next, make the filling. Place the lemon juice, zest, coconut oil and cream (if using) in a saucepan. Heat until hot but not boiling. 

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    Place the egg yolks and honey in a heat resistant bowl. Beat together until pale and fluffy.

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    Slowly pour a thin stream of the hot mixture into the eggs, whisking continuously.  Be careful not to cook the eggs as you will ruin the dish.

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    Return the mixture to the pan and then cook over a low heat until the mixture thickens.  Be careful not to let it boil otherwise you will scramble the eggs.

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    If there are lumps in your mixture, you can strain it into a bowl to remove them.

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    Otherwise, pour the mixture into a heat proof bowl to let cool.  Stir every now and then while it is cooling.

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    Once cool, pour the filling into the tart base and place in the fridge overnight to set.

To Serve

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    Cut into slices and serve. Delicious served with a dollop of whipped coconut cream (or dairy cream for those who can tolerate it).

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3 thoughts on “Lemon Tart”

    1. Hi Cathy
      I haven’t tried making this without eggs so can’t give you an egg-free variation. But you could make a raw base with just oil and sweetener to bind the nuts together, and then use a vegetarian gelatine to set the custard. If you do try making it like that, let me know how you go.
      Rebecca

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