Lemon tart is my absolute FAVORITE dessert, but as you can imagine, a standard lemon tart is full of sugar and doesn't have much (any) nutritional value. So, I thought to myself, why not make your own healthy version?
2 cups blanched almond flour
½ tsp of sea salt
2 tbsp of coconut oil, and 1/2 tsp for pan
1/2 tsp vanilla extract
1 large egg
3 large eggs
¼ cup sugar-free maple syrup (Or raw honey)
¼ cup of coconut oil
Zest and juice of 2 lemons
Stevia powder to taste
Preheat your oven to 180 degrees celsius. Line the bottom of a tart dish (I used a 9-inch pan) with baking paper.
Grease the sides of the dish with coconut oil
In a food processor, blend the almond flour and the salt until combined.
Add 1 egg, vanilla extract, and the oil and blend until a sticky dough forms.
Place the dough to the center of the tart pan. Shape the dough in the dish into an even crust.
Bake in the oven for 10 minutes until lightly brown.
Remove and let cool.
Meanwhile, make the curd: in a medium saucepan, whisk the eggs and maple syrup on low-medium heat until smooth.
Add the coconut oil and whisk for about 2 minutes until the oil has melted.
Add the lemon juice and the lemon zest and continue stirring until the mixture begins to thicken and turn a pale yellow. If you find it isn't sweet enough, slowly add stevia powder into the mixture.
Remove from the heat immediately and continue whisking to avoid any clumps.
Pour the curd to the cooked tart crust and smooth in an even layer with your spatula. Allow to cool on your kitchen bench, or transfer to your fridge to speed up the process!
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