first published: Nov 2017.
When life gives you lemons.. you what?
a. Squirt someone in the eye.
b. Stuff them down your bra.
c. Make lemon tart.
Correct answer? Well after you have finished with option b. give them a rinse then go straight to option c.
A gluten free, dairy free, sugar free, smooth and creamy lemon curd tart. The perfect addition to your morning or afternoon tea that will get those taste buds zinging with delight. Whilst you all should know by now that my obsession lies with anything chocolate, I do sometimes get creative with other flavours and lemon is more often than not a flavour that is overlooked!
And I tell you now, there is definitely no shortage of flavour in this baby and it should come with a warning: I AM ADDICTIVE.
I think I have made the perfect combination of sweet and tart with this one, but then again everyone’s tastebuds vary so when you are getting creative it is always best to go on your own personal taste. Traditional lemon curd is made with sugar, egg yolks and butter. Of course, my aim was to create a healthy version by substituting sugars for natural sweeteners such as organic raw honey/rice malt syrup and coconut oil in place of butter, with a few added superfoods along the way. The once buttery sugar-loaded base of a traditional tart has been replaced with coconut, dates and nuts in order to nourish your body and fill you up all in one.
One thing that’s great about this recipe is you can make it in stages. Once you have finished making the lemon curd simply store it in a airtight jar in the fridge and it will last for a couple of days. You can enjoy a spoonful straight from the jar, turn it into a slice, or even top your pancakes with this sweet, succulent oozy-ness.
Lemon Curd Ingredients:
3 Large free-range eggs
1 tbs lemon zest
½ cup freshly squeezed lemon juice
¼ cup honey
4 tbs of coconut oil
1 vanilla bean or vanilla bean paste.
1 tbs cacao butter (optional)
Tart Base ingredients:
1/2 cup macadamia nuts
1/2 cup gluten free oats ( I use Bobs Red Mill) or normal oats if you are not intolerant.
¼ cup almonds
1 cup pitted dates
3 tsp rice malt syrup
pinch of salt.
- Grease the bottom and sides of a tart pan with coconut oil and sprinkle a little desiccated coconut over the springboard to prevent tart from sticking.
- In a food processor or high-speed blender combine all the base ingredients until well combined.
- Cover the base and sides of a tart pan and press down firmly.
- Place in the freezer to set.
While the base is in the freezer setting… it’s time to make the lemon curd
- In a saucepan on low heat – whisk together the eggs, lemon zest and honey.
- Add the lemon juice, coconut oil, vanilla bean and cacao butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken.
- Remove from heat and pour in to your prepared tart pan covering all the base mixture as evenly as possible. Place in the fridge to set.
If it’s taking a while to thicken take away from the heat for a couple of minutes then continue a light whisk until bubbles start to appear and a creamy consistency has formed.
Note* Best eaten the next day when both combinations have had time to set and firm.
Note* Cacao butter is used to soften the tang of the lemons and give a smooth and rich consistency, however it can be left out as it is an expensive ingredient.
Note* Transfer Lemon Curd into an airtight jar and store in the fridge if not using in the tart first off.