This lemon tart is made gluten free, dairy free and paleo!
Keyword: lemon tart
2 1/4cups almond flour
2tbspcold dairy free butter or cold coconut oil for paleo
1 1/3cupmaple syrup
1 1/3cupcoconut oil melted
coconut whipped cream
Preheat the oven to 350 F and prepare a rectangle 14.4"x 5.9" (or similar in size) tart pan with non-stick coconut oil spray. Place all the crust ingredients into a food processor and pulse until a dough forms. Press the dough evenly up the sides of the tart pan and the bottom. Place the tart pan on a baking sheet and bake the crust for 7-9 minutes or until golden brown.
While the crust is baking, zest your lemons and then juice them. Whisk together the juice, zest, eggs, egg yolks (TIP: I saved the egg whites to make the meringue cookies for topping the tart), maple syrup and coconut oil into a pot or large sauce pan. Cook until the mixture thickens, about 4-6 minutes stirring frequently. Once the curd has thickened and coats the back of a spoon, poor it through a fine mesh straighner to remove all the chunks and then transfer the smooth curd to the tart and use a spatula to spread it evenly. Cover and chill the tart in the refrigerator for at least two hours before serving.Top with desired toppings!
If you don't have a fine mesh straighner, be sure to whisk the curd continously to avoid clumping. Your curd won't be as smooth but it will work.
My tart pan is 1.5" deep, if yours is not as deep, consider cutting the curd recipe in half.
If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!