BUY GLUTEGUARD
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Contributor: Rebecca Coomes

Ingredients

Base

  • 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)

Filling

  • 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

Method

Base

  1. Pre-heat your oven to 180C.
  2. Grease a fully enclosed pie dish with coconut oil.
  3. 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.
  4. 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.

Filling

  1. Next, make the filling. Place the lemon juice, zest, coconut oil and cream (if using) in a saucepan. Heat until hot but not boiling.
  2. Place the egg yolks and honey in a heat resistant bowl. Beat together until pale and fluffy.
  3. 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.
  4. 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.
  5. If there are lumps in your mixture, you can strain it into a bowl to remove them.
  6. Otherwise, pour the mixture into a heat proof bowl to let cool. Stir every now and then while it is cooling.
  7. Once cool, pour the filling into the tart base and place in the fridge overnight to set.
  8. Cut into slices and serve. Delicious served with a dollop of whipped coconut cream