When I was a teenager, I loved to bake. I still do, but I had to go through a transition where I switched to baking gluten-free, dairy-free and sometimes egg-free. It was a challenge and for periods of time I rebelled against baking altogether, frustrated and angry.
Now, especially with all of the new ingredients on the market, it’s so easy to bake without the foods that cause me problems. And it’s easy to make it taste good – good enough for friends and family!
This lemon tart is a favorite of mine. There’s something special about lemon desserts…they are a weakness of mine. This one is easy and quick to make – try it out and let me know how it goes!
Prep time: 30 minutes
Bake time: 30 minutes
Lemon filling ingredients:
½ cup lemon juice
2/3 cup honey
½ teaspoon vanilla extract
Tart crust ingredients:
2 cups almond flour
¼ teaspoon sea salt
2 tablespoons coconut oil
¼ teaspoon baking soda
1. Preheat oven to 350 degrees F. Whisk the egg and coconut oil together until smooth. Add the remaining ingredients and mix until well combined. Press the dough into an 8-inch tart pan. Bake for 8 minutes.
2. While the crust is baking, whisk the honey and lemon together until incorporated. Add the eggs and vanilla. Whisk until eggs are completely broken up and well incorporated into the honey lemon mixture. (About 30 seconds of heavy whisking.)
3. Pour the lemon filling straight into the hot crust and bake for 22 minutes. Let cool for 45 minutes, or until the filling is set. Store in the refrigerator.
Keep taking back your health,