The Best Grain & Refined Sugar-Free SCD Lemon Tart

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I can’t think of a better way to celebrate this new month of March, with Spring right around the corner, than with a classic lemon tart! This tart keeps the quintessential smooth and luxurious lemon curd filling and soft, flaky crust you know and love, but without any of the grains or refined sugar! In keeping with how a lemon tart is made traditionally, I have followed the same steps, just with different ingredients. So, if you have made a tart before you are already familiar with the process.

Let this tart transport you to sunny skies, warmer weather and the blooming buds of Spring! Bright and zesty citrus first greets your tastebuds. Followed by cool velvety rich creaminess and sweet floral honey. You then get a soft texture and an inviting nuttiness from the crust. All these elements together in one bite make for a lemon tart you won’t soon forget! 

This tart is perfect for entertaining and will impress any guest! What will impress them even more? Finding out it’s grain & refined sugar free! Trust me when I say this is your perfect go-to dessert for easy entertaining, or even your Easter spread!

                                                                        

The Best Grain & Refined Sugar-Free SCD Lemon Tart

Serves 8
Prep: 35 min
Baking: 15 min
Chilling: 2 hours
Total: 2 hours 50 min
Beginner

Ingredients:

For the Crust: 

2 ½ cups almond flour

2 Tbsp. coconut flour 

¼ tsp. salt

1 Tbsp. honey 

1 egg

¼ cup of butter or coconut oil, melted

 

For the Lemon Curd: 

3 whole eggs

4 egg yolks

⅔ cup honey 

1 Tbsp. lemon zest (about 4 small lemons)

¾ cup lemon juice (6-8 lemons depending on size)

⅔ cup coconut oil melted

  Method Of Prep:

  1. Gather and prep ingredients. Preheat the oven to 350° F.
  2. Grease a 9 inch tart pan with a removable base well with butter or coconut oil.
  3. In a large bowl mix together almond flour, coconut flour, and salt.
  4. Add in egg, butter or coconut oil, and honey.
  5. Mix together until ingredients are well incorporated and you can form a ball. This dough will be crumbly in texture.
  6. Press the dough into an even layer in the bottom of the tart pan, and up the sides to form the crust.
  7. Take a fork and poke holes in the bottom of the crust to prevent bubbling.
  8. Bake for 12-15 minutes or until lightly golden brown.
  9. While the crust is baking we will start our lemon curd filling. In a medium pot add eggs, egg yolks, honey, lemon zest & juice, and coconut oil.
  10. Whisk ingredients together and cook over medium heat for about 12-15 minutes. Be sure to whisk often, and continuously after the mixture comes to a boil.
  11. While the curd is cooking, remove the crust to cool slightly once its time in the oven has elapsed.
  12. Once curd is done, strain through a fine mesh sieve strainer. Don’t skip this step! Straining the curd gives it that nice smooth texture.
  13. Once strained pour curd into the crust.
  14. Cool at room temperature for 10-15 minutes and then refrigerate for a minimum of 2 hours to set. You can tell it’s set when it has no more giggle in the middle.
  15. Once set, remove from fridge and carefully remove tart ring.
  16. Slice into eight pieces, serve immediately, and enjoy! Be sure to refrigerate leftovers in an airtight container for up to three days.

                      

Nutrition Facts: 
Calories- 428
Carbs- 30.6 g
Fat- 28.4 g
Protein- 6.8 g