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I have a ton of citrus sitting on my kitchen table from people sharing their bounty of citrus trees with us. In particular, I had 2 VERY large lemons from Alexei’s grandma’s house that were just calling to me today. We went down to visit her for her 80th birthday the other day, and she was generous enough to share her lemons and oranges with us. Thanks, Virginia. So, I decided to make a lemon tart.
I used a basic lemon curd recipe but used honey for the sweetener and added some coconut oil. And I used an almond and coconut flour crust with pecans. I used coconut oil for this tart, but butter or ghee works great too. The result: one tangy, lemony, delicious tart!!!! Enjoy!!!!
This tart is meant to be eaten cold out of the fridge. It gets pretty soft at room temperature.
- 1 cup almond flour (like this)
- ¼ cup coconut flour, sifted (like this one)
- ½ cup pecans, coarsely chopped
- 1 TBS honey, raw (like this)
- ⅓ cup coconut oil, butter, or ghee (melted)
- pinch of salt
- 3 eggs
- ½ cup honey, raw
- 1 TBS lemon zest (about one lemon's worth)
- ½ cup lemon juice, freshly squeezed
- ½ cup coconut oil, butter, or ghee (melted)
- Preheat oven to 350'F
- Combine almond flour, coconut flour, pecan, and salt in a large bowl
- Add honey and oil of choice. Mix until well combined
- Place mixture into a glass pie dish, and using your fingers and hands, press mixture to cover bottom and sides of dish
- Bake at 350'F for 10-12 minutes, until starting to get a little golden and starting to solidify
- Remove from oven and set aside to cool a bit
- Combine all filling ingredients in a large bowl and combine well with a whisk or hand blender
- Pour mixture into prepared crust and bake at 350'F for 15 minutes. Pie will be solid on the top but visibly soft in the inside. Don't worry, it will set once cooled
- Place in fridge for several hours to set. Please be patient and let it cool completely in fridge. It will be much easier to slice.
- ENJOY!!!!
The crust mixture will be quite crumbly at first
Use you fingers and hands to form the crust
A hand blender is great for combining the filling….
soooooooo good…….
I had to have another piece.
Such a beautiful website Katja! I have been on a quest this year trying to bring in healthy alternatives for my family and trying to avoid processed foods, so I am very excited to have your insight to inspire and educate me. I will be planting a garden this spring (shorter growing season here in Colorado) and I look forward to incorporating more vegetables into our diet. Thank you!
thanks for the kind feedback. Moving towards a healthier diet is exciting as you discover all the creative, healthy foods that are out there. So many great food blogs to check out. And YAY!! for growing your own food. It’s so nice to eat food that comes out of your backyard. I find that eat more simply when I have veggies in the garden.
Katja 🙂
i was put on a gluten free diet 5 years ago and recently have started trying to bake my own things. would i find coconut flour at a store like Sprout’s or Whole Foods?
yes, I have seen coconut flour at Whole Foods and other health food stores. It is getting to be more common to find it. If you don’t have the coconut flour, you can use all almond flour for the crust. It turns out just as nice. It’s really the pecans that make this crust. Please, please let me know how it turn out if you try it. Thanks for coming by!!!
This sounds GREAT! I love lemon!! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thanks for linking back to the Gluten Free Fridays post!
Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!
Cindy from vegetarianmamma.com
I can see why you “had to have another piece.” That pie looks amazing. I’m a lemon lover, so I don’t need any persuading to try this recipe. And all the ingredients are so healthy. Perfect!
Melissa
I just took this out of the oven and the filling is just like water! I baked for 15 minutes, but it is not firm on the top at all! I don’t see how it could possibly firm up in the fridge!
HI, Jacqueline! I have made this recipe several times, and it is normal for the filling to be loose when it comes out of the oven. Coconut oil solidifies in the fridge (at 76’F actually) so it will become solid once it cools. 🙂