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This lemon tart is really easy and quick to make and has the most delicious lemon flavor. It’s perfect for Passover, a light dessert after dinner, or a refreshing dessert after lunch. I had so much fun with this lemon tart that I actually created two topping ideas for you guys. I happen to love fresh fruit on top of lemon tarts, but I also love the idea of drizzled chocolate over the top to balance out the tart lemon curd. Whichever look you decide to go with is sure to be delicious!
2 cups Gefen Almond Flour
1/8 teaspoon Haddar Kosher Salt
2 tablespoons granulated sugar or Health Garden Xylitol
6 tablespoons coconut oil, not melted
5 lemons
6 large eggs, room temperature
1 and 1/3 cups granulated sugar or Health Garden Xylitol
1/8 teaspoon Haddar Kosher Salt
6 tablespoons coconut cream or unsalted butter
strawberries
blueberries
blackberries
fresh flowers (optional)
1/4 cup melted chocolate
pistachio nuts, chopped (optional)
fresh flowers (optional)
Preheat the oven to 350 degrees Fahrenheit.
Mix the almond flour, salt, sugar and coconut oil in a bowl until completely combined, making sure there are no lumps of coconut oil.
Press the dough evenly into the bottom and slightly up the sides of an 11-inch, non-stick tart pan. Bake for 10–15 minutes, or until slightly golden around the edges.
Zest and then juice all the lemons into a medium saucepan. Turn on the heat to medium-low and bring to a simmer.
In a large bowl, whisk all the eggs. Pour one-fourth of the hot lemon juice into the eggs while whisking, to temper them.
Add the egg mixture, sugar, salt and coconut cream to the rest of the juice in the saucepan. Whisk until smooth and slightly thickened. Remove from the heat.
Place the cooled crust onto a large baking sheet. Pour the curd into the crust and bake in a 350-degree oven for 7– 10 minutes, until the curd is just set.
Place the tart on a wire rack to cool completely. Refrigerate for at least four hours before serving.
Decorate your tart with either the fresh berries, flowers, or melted chocolate.
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Freeze Hi I wanted to know if you can freeze the tarts?
Hi, it should freeze well, but I’ve never tried it before.
lemon curd can i sub the sugar for splenda and coconut oil for the margarine ?
IN the crust for sure. I am not sure how splenda will affect the curd taste waste ounce for ounce.
AMAZING!!!!! this was awesome! my family loved it
Did you do the subs Ettie? Thanks for the feedback.