Lemon Tart
Share
Lemon tart is always a winner! This mouthwatering gluten-free recipe uses shredded coconut in the base, which adds an extra summery, tropical feel. Delicious!
Lemon Tart
Tessa
Rated 5.0 stars by 1 users
Category
Desserts & Treats
Author:
Tessa
Servings
8
Lemon tart is always a winner! This mouthwatering gluten-free recipe uses shredded coconut in the base, which adds an extra summery, tropical feel. Delicious!
Ingredients
Crust
-
2 tbsp honey
- 50 g butter or butter
- 1 organic egg
- 1/2 tsp Vanilla extract
- 3/4 cup Coconut flour
- 1/2 cup Shredded coconut
- Pinch Changing Habits Seaweed Salt
Filling
-
Zest of 1 lemon
- Juice of 4 lemons (approx 0.5 cup)
- 2 tbsp Honey
- 4 large eggs and 1 egg yolk
- 1 tbsp Coconut flour
Directions
- To start making the crust, process/blend shredded coconut to a finer consistency.
- 2Whisk 1 egg and vanilla extract in a mixing bowl. Add this to the other ingredients for the crust, including the coconut, and mix well using fingers.
- 3Roll crust mixture into a ball and wrap in a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-3-pack/) and place in the fridge for 15 minutes.
- 4Preheat oven to 180 degrees Celsius.
- 5Grease a baking tin with butter (or coconut oil) and remove crust mixture from the fridge. Press the crust mixture into the baking tin and spread evenly, turning the mixture up at the edges.
- 6Place crust in the oven for 10-15 minutes or until lightly golden.
- 7Add all of the filling ingredients into a bowl and whisk until smooth.
- 8Remove crust from oven and turn the oven down to 160 degrees Celsius.
- 9Pour filling ingredients onto hot crust and return to the oven for 15 minutes **It is important that the filling is poured onto a hot crust - if it is cold, the filling mixture can seep through**
- 10Remove from oven and set aside to cool for 30 minutes. Once cooled, place in the refrigerator.
- 11Once set, slice and serve! This is delicious served with whipped coconut cream.
