- 2 cups (192g) almond flour
- ¼ tsp salt
- 1/3 cup (80g) solid coconut oil (use butter or another solid fat if coconut not tolerated)
- 1 tbs honey or maple syrup
- 1 egg (or 2 egg yolks)
- ¾ cup (175 ml) lemon juice
- Zest of 2 lemons (or use 1 lemon if you want it less lemony)
- 6 egg yolks
- ¼ cup (60 ml) honey or maple syrup
- ¼ cup (60 ml) coconut oil (or a solid fat you can tolerate)
- ½ cup (125 ml) coconut cream
- Pre-heat your oven to 180C.
- Grease a fully enclosed pie dish with coconut oil.
- Place all of the crust ingredients in a food processor and blitz until it forms into a ball. Place into the pie dish and flatten out evenly over the base and sides. Prick the base with a fork in several locations.
- Bake for 10 minutes, turning the pie dish around halfway through cooking to ensure even distribution of cooking and heat. Remove from the oven and cool.
- Next, make the filling. Place the lemon juice, zest, coconut oil and cream (if using) in a saucepan. Heat until hot but not boiling.
- Place the egg yolks and honey in a heat resistant bowl. Beat together until pale and fluffy.
- Slowly pour a thin stream of the hot mixture into the eggs, whisking continuously. Be careful not to cook the eggs as you will ruin the dish.
- Return the mixture to the pan and then cook over a low heat until the mixture thickens. Be careful not to let it boil otherwise you will scramble the eggs.
- If there are lumps in your mixture, you can strain it into a bowl to remove them.
- Otherwise, pour the mixture into a heat proof bowl to let cool. Stir every now and then while it is cooling.
- Once cool, pour the filling into the tart base and place in the fridge overnight to set.
- Cut into slices and serve. Delicious served with a dollop of whipped coconut cream