Lemon Tart (Grain Free, Gluten Free)

This lemon tart, made with a buttery crust and sweet and citrusy lemon filling, is a wonderful way to end a meal!

The shortbread crust has 1/2 cup of coconut to add some additional flavor and crisp texture. It can be difficult to find unprocessed sweetened coconut, so the first step in this recipe is to combine coconut and honey and toast it.

You can do this step a few days a head of time and keep the sweetened coconut in a glass jar.

The crust is a combination of almond flour, coconut flour, sweetened coconut, gelatin, sea salt and butter.

I always recommend using finely ground almond flour for baking so that the crust will have just the right texture. The gelatin is my favorite whole, food binder for gluten-free baking.

The ingredients are pulsed in the food processor until they form a dough. Then, it’s pressed in the pan and baked.

Next is the filling! It’s a combination of butter, honey, eggs, lemon zest, juice and sea salt. A light colored honey like this one is what I like to use in my baking. It has a clean flavor and pairs really well with lemon.

The lemon tart is topped with billowy whipped cream. You can use whatever berries you like to finish off the tart!

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Lemon Tart (Gaps, Grain Free)

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Filling adapted from Barefoot in Paris.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours
• Category: Dessert
• Diet: Gluten Free

For the sweet coconut:
1/2 cup shredded unsweetened coconut
2 tablespoons honey

For the crust:
2 cups almond flour
2 tablespoons coconut flour
1/2 cup sweet, dried coconut
1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen)
3/4 teaspoon Celtic sea salt
1 stick unsalted butter, cold, cut into tablespoons

For the filling:
1 stick (8 tablespoons) unsalted butter, room temperature
3/4 cup light honey (such as clover)
4 large eggs
3 large egg yolks
1/4 cup lemon zest (make sure the lemons are organic)
1/2 cup freshly squeezed lemon juice (about 6-8 lemons)
1/8 teaspoon Celtic sea salt

For the whipped cream (For Paleo or Gaps – you can whip coconut milk using THIS METHOD):
1 cup heavy cream (or whipped coconut cream)
2 tablespoons honey
2 cups blueberries, or berries of your choice

Instructions

1. Preheat oven to 350ºF and adjust rack to middle position. Heat honey in a small saucepan over low heat. Pour over coconut and toss until coated. Spread evenly on a baking sheet lined with parchment paper. Bake for 8-10 minutes until just turning golden brown. Cool. Grind in a spice mill (or coffee grinder) until fine. (Can be stored in an airtight container for 8 weeks.)
2. Place almond meal, coconut flour, coconut, gelatin, and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Place dough on a piece of plastic wrap, form into a 9-inch disk, and wrap tightly. Chill in the refrigerator for 30 minutes. Remove dough from wrapping and press dough on bottom and up sides of a 10-inch round buttered tart pan. Bake at 350 degrees F for 12-14 minutes until golden brown on the edges.
3. Place butter and honey in the bowl of a standing mixer. Beat butter and honey together until smooth. On low speed, add eggs and egg yolks one at a time, and then add the zest, lemon juice and salt. It will look curdled, so don’t worry!
4. Pour the lemon mixture into a medium saucepan and cook over medium-low heat for 8-10 minutes until thick, whisking constantly. Cook, whisking constantly, until the mixture reaches 175ºF on an instant-read thermometer (don’t let the mixture boil). Pour into a bowl and cool for 20 minutes.
5. Pour cooled lemon filling into baked tart crust. Cover with a piece of parchment paper, and chill in the refrigerator for 3 hours. When tart is chilled, pour cream into the bowl of a standing mixture. Whisk on high while slowly pouring honey into bowl. Whisk until soft peaks form. Spread whipped cream evenly over lemon filling and top with berries.