Finally,the recipe is up! A beaming Lemon Tart to brighten up middle-of-november-darkness. Lemon has an uplifting and refreshing effect on your mood, it’s as if you become just a little more alert from eating lemons, especially in high concentration as in this tart. Besides, citrus fruits are in season so making this tart is simply a very good idea.
I had to try out the gluten and wheat free recipe for the pie crust a couple times to get a good texture and I have learned a few things along the way. The recipe that I am sharing here gets a bit tougher than “regular” pie crusts, but it’s actually much easier to shape and manage and it has the advantage of staying solid and not leaking. The filling is equally delicious and creamy, tangy and sweet as with a regular Lemon Tart.
100 g almond flour
50g coconut flakes
40 g of coconut flour
3 tbsp coconut oil or canola oil
2 tbsp honey
2-3 tbsp water
Start by running the coconut flakes in a food processor for a couple of minutes, just to get it a bit more finely grated (it’s not entirely necessary, but it makes the dough even more stable).
Mix eggs, water, oil and honey.
Add the egg mixture to the dry ingredients and mix together quickly.
Press into a pie dish and pre-bake at 160 degrees for about 12 minutes.
In the meantime make the filling.
(If you want to make the Lemon Tart Low-carb., you can exclude the agave sypup and replace with about 1/2 cup of stevia powder +125 ml coconut cream, extra beyond what is in the recipe).
175 ml agave syrup
zest from 4 lemons
150 ml lemon juice
125 ml coconut cream
Whisk together all the ingredients and make sure that the coconut cream is completely blended with no lumps. If foam forms on the surface, you may want to skim it before you pour it into the pie crust, so that the surface of the tart does not get bubbly when baked.
A good tip is to transfer the filling to a jug, keep the piecrust on the oven shelf in the oven and pour the filling straight in from the jug. That way you avoid splashing the filling and getting it between the crust and the tin.
Bake at 160 degrees for about 30 minutes. The filling should ‘set’ and stay a bit wobbly in the middle but not brown.