When we started scratching things like all-purpose flour, sugar, and butter among other products off our menu, the first thing that came to my mind was that I can’t enjoy any lemon tarts again. Yes, I know it’s a strange thought, but I have to tell you that my aunt makes the best lemon tart I have ever tried and I would be really sad if I couldn’t enjoy it again.
Well, whom am I kidding, whenever I go to Estonia, I always eat a piece or three anyway! But the point is, that her lemon tart has been on our menu monthly and I just can’t give it up. So I have been experimenting and with the help of internet and paleo cookbooks, I have a pretty decent paleo lemon tart recipe to share.
Paleo Lemon Tart Recipe
- 115 ml (1/2 cup) coconut oil
- 2 tablespoons honey
- 2 eggs
- 84 g (3/4 cup) coconut flour
- 150 ml (2/3 cup) water
- 60 ml (1/4 cup) lemon juice
- 2-3 tablespoons arrowroot starch
- 3-4 tablespoons honey
- 4 egg yolks
- 2 tablespoons coconut oil
Fruit for decorating (optional).
- Preheat oven to 175°C (350°F)
- In a medium bowl mix coconut oil, honey, and eggs together with a fork.
- Add coconut flour and mix until thoroughly combined.
- Let the mix sit for 2-3 minutes.
- Press mixture into 9″ tart pan or 4-6 mini tart pans.
- Prick the crust with a fork.
- Bake for 10-15 minutes or until lightly golden.
- Remove from oven and let cool.
- Mix all the ingredients in a small saucepan.
- Bring the mixture to a boil over medium heat, stirring constantly.
- When the mixture starts to boil, remove from heat.
- Let the cream cool for 10 minutes.
- Pour lemon cream over top of the completely cooled crust(s).
- Place the tart in the fridge for at least 1 hour, preferably overnight.
- Serve with fresh fruit, berries or with a topping of your choice.
Keep refrigerated when not eating.