Gluten Free Tasty

The Best Lemon Tart Ever

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
The Best Lemon Tart Ever Recipe
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Calories: 223
Difficulty: Medium

Nutrition Information

Recipe Serves 8
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
223
11.15% Complete
11%
Fat
18g
27.6923076923% Complete
28%
Cholesterol
74mg
24.6666666667% Complete
25%
Sodium
142mg
6.17391304348% Complete
6%
Carbohydrates
13g
10.0775193798% Complete
10%
Fiber
3g
12.0% Complete
12%
Sugar
8g
16.0% Complete
16%
Protein
7g
13.7254901961% Complete
14%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sodium
Gluten Free
Vegetarian
Ingredients
  • 2 cups blanched almond flour
  • ¼ cup melted coconut oil, plus more for greasing
  • ¼ cup raw honey
  • Zest and juice of 2 lemons (about ½ cup)
  • 4 large eggs
  • ½ teaspoon sea salt
Method
Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter. In a small food processor, add 1 egg, almond flour and salt, pulsing until combined. Optional to add 2 tablespoons of melted coconut oil. Pulse a few more times until a dough forms. Warning: it will be very sticky. Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm and beginning to brown. Remove and let cool. Meanwhile, make the curd: in a medium saucepan, whisk the remaining 3 eggs and honey until smooth. Set the pan over medium-low heat. Add ¼ cup of coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Transfer the curd to the cooked tart crust and smooth in an even layer with your spatula. Allow to cool so the filling sets and serve at room temperature. Serves 8-10