Indulge in the tangy delight of this gluten-free lemon curd tart, featuring a nutty almond flour crust filled with a luscious homemade lemon curd. It's a perfect combination of sweet and tart flavors that will satisfy any dessert craving!
Ingredients: 1 1/2 cups almond flour. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. Pinch of salt. 1 cup lemon juice. 1 tablespoon lemon zest. 3/4 cup granulated sugar. 4 eggs. 1/2 cup unsalted butter, cubed.
Instructions: Preheat the oven to 350F 175C. In a bowl, mix almond flour, melted coconut oil, maple syrup, and a pinch of salt until a dough forms. Press the dough into a tart pan, covering the bottom and sides evenly. Bake the crust for 10-12 minutes until lightly golden. Let it cool. In a saucepan, whisk together lemon juice, lemon zest, granulated sugar, and eggs over medium heat until thickened, about 8-10 minutes. Remove from heat and whisk in cubed butter until melted and smooth. Pour the lemon curd into the cooled tart crust. Chill the tart in the refrigerator for at least 2 hours before serving. Optionally, garnish with fresh berries or powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 20 minutes
Cobblers Beach
