🍋 Lemon Tart

Anti-inflammatory | Refined sugar-free | Gluten-free | Dairy-free

Ingredients

For the crust:

• 1 ⅓ cups raw pecans (rich in healthy fats)

• 1 ⅓ cups blanched almond flour

• ⅓ cup coconut sugar (lower GI than refined sugar)

• ⅓ cup melted coconut oil

• ½ tsp sea salt

For the lemon curd:

• 2 whole pasture-raised eggs

• 6 egg yolks (pasture-raised, good source of choline)

• ⅔ cup agave syrup (or raw honey if preferred)

• Zest of 2 organic lemons

• ½ cup fresh lemon juice

• ½ cup melted refined coconut oil

• Pinch of sea salt

Directions

1. Preheat & Prep:Preheat oven to 350°F (175°C). Grease a tart mold with coconut oil.

2. Make the crust:

   • Add pecans to a food processor. Pulse into fine crumbs.

   • In a bowl, combine pecan crumbs, almond flour, coconut sugar, salt, and melted coconut oil. Mix until the dough sticks together when pinched.

   • Press crust mixture evenly into the tart mold.

   • Bake 8–10 mins or until lightly golden. Let cool completely, then chill in fridge 20–30 mins to firm up.

3. Make the lemon curd:

   • In a medium stainless-steel pot, whisk eggs, yolks, agave, zest, and salt.

   • Place over medium-low heat, whisking constantly until smooth.

   • Add melted coconut oil and whisk until combined. Stir in lemon juice.

   • Keep whisking over medium-low heat until curd thickens (4–10 mins) — don’t let it boil. It’s ready when it coats the back of a spoon.

   • Remove from heat, cool slightly, then pour into the chilled crust.

4. Chill & Serve:

   • Refrigerate at least 2–3 hours, or overnight, until set.

   • Top with fresh berries or edible flowers if you like.