Lemon Tart
Using a food processor or a high-speed blender, add in the almond flour, coconut flour, butter, and water then blend to combine. Place the mixture at the bottom of a tart shell or pie pan then pres…
- Cook45 min
- Total45 min
- Serves8
- LevelEasy
Ingredients
- 2 cups/ 224g Crust:
- 2 1/2 tsp. almond flour
- 4 tbsp. coconut flour
- 2 1/2 tsp. cold butter
- 10 tbsp. cold water
- 3/4 cup/ 147.87g Lemon Curd:
- 6 butter
- 1/3 cup/ 81.33g your favorite sweetener
- 1.5 oz./ 42.52g egg Yolks
- lemon juice
- Heavy Cream
Method
- Using a food processor or a high-speed blender, add in the almond flour, coconut flour, butter, and water then blend to combine. Place the mixture at the bottom of a tart shell or pie pan then press downwards. Place the pan into an oven of 350 degrees F and bake for about twelve to fourteen minutes until it becomes golden brown in color, set aside to cool.
- Place a saucepan over medium-low heat, add in the butter and sweetener then cook for a few minutes until the mixture slightly thickens. Add in the egg yolks, one after the other while whisking. Add in the lemon juice and whisk until the mixture becomes smooth. Add in the cream then whisk everything.
- Pour the mixture into a fine-mesh then strain. Pour the strained mixture over the crust, smoothen the top then refrigerate for about three to four hours, slice, and serve.
