Okay, so this pretty tart is my first baking experience, and fortunately, it came out beautifully! And it tasted even better than it looks! I was so proud and excited.
As a kid I remember distinctly the lemon cakes my Grandma would make for birthdays and such. I think my Grandma’s delicious lemon cake is the reason for Taylor’s and my affection for lemon baked goods. For years, for our birthdays, Taylor and I would ask Grandma to bake us either her lemon cake, or a cheesecake. Nothing can beat Grandma’s lemon cake. It is so moist and lemony, and it has a little bit of a crust on the outside from the glaze…and now I’m salivating.
Anyway! Although my Grandma’s cake was completely scrumptious and delectable, it probably isn’t the healthiest thing to consume, unfortunately. But! This does not mean that delicious, and seemingly indulgent, lemon desserts are no more! With this Paleo Lemon Curd Tart, your craving for something lemony and sweet can be 100% satisfied. No joke. It is the perfect balance of tart and sweet, and just enough to satisfy that sweet tooth without caving in to processed sugars and flours. And the crust…soo good, easy, and versatile.
Here’s the recipe!!
- 1/2 cup melted coconut oil (or grass-fed butter)
- 2 eggs
- 2 tbsp raw honey
- pinch of salt
- 3/4 cup coconut flour
- 2 eggs
- 2 egg yolks
- 1/3 cup raw honey
- 1/2 cup lemon juice
- zest of 2 lemons
- 1/3 cup coconut oil (or grass-fed butter)
- pinch of salt
* 12 in. spring-form tart pan
- Preheat oven: 400F
- Put ingredients for the crust, except for the coconut flour, into a bowl and mix. Then add the coconut four and mix until it gets doughy.
- Put dough into the spring-form tart pan. Use hands to spread the dough evenly and press into the sides. (*Forewarning: This may take a while if you are a perfectionist like me.) Prick bottom with fork. Bake for 9 minutes (golden brown). Remove and set aside. Admire for a little bit. Celebrate slightly. Then move forward.
- While crust is baking, whisk eggs, honey, lemon juice, pinch of salt, and zest together in a pot. Add coconut oil (or grass-fed butter) and turn a burner on to medium-low. Cook and whisk CONSTANTLY. Until curd thickens DO NOT stop whisking. (Will power. Don’t worry you only have to consistently whisk for about 8 minutes.)
- Strain it, and pour it into the beautiful golden brown crust you baked earlier. Let it cool, and then refrigerate for at least and hour. (That is the hardest step, having to wait to enjoy your deliciousness.)
- Then cut up your tart, serve, and devour. Share with your friends, loved ones, or just keep it all to yourself because trust me you will want to because it’s just that good.
When I made my tart for the parts in the crust that called for coconut oil, or grass-fed butter, I used a combo. In the curd itself I just used grass-fed butter. For the zest, I used quite a bit. It was just the zest of two lemons, but I made sure to get ALL of the zest off of those lemons, and they were rather large lemons.
I garnished this gorgeous, naturally yellow, treat with some fresh raspberries and some fresh mint from our garden.
Seriously, this is the best lemon dessert I’ve had behind my Grandma’s lemon cake. And this tart is gluten free, processed sugar free, and nut free (other than coconut). So yummy, and you feel like you’ve indulged without the yucky feeling like you get after eating a super processed glutinous dessert. You actually feel refreshed and like you’ve done something good for yourself because you actually are! This tart is full of healthy fats, vitamins, minerals, and antioxidants.
Okay, now I’m salivating again…
Get to baking, and let me know what ya think!