Lemon Curd Tart – GFCFSF

June 23, 2013

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Lemon Curd Tart - GFCFSF

The curd recipe below is tart tasting and strong, as it should be, but if you prefer a less strong flavor, you can top with fresh fruit like blueberries, Meringue or Healthy Top Whipped Cream.

Crust:
2 cups almond flour
1/4 cup melted coconut oil
1/2 tsp salt
1/2 cup sugar

Filling:
6 tablespoons Soy-Free Earth Balance Margarine
1 cup sugar
3 eggs
Zest of 1 Lemon
Juice of 4 lemons

Preheat oven to 350° F. Grease a 9-inch tart or cheesecake pan with a removable bottom with coconut oil. Combine the crust ingredients in a large bowl and mix until it resembles wet sand. Pack into tart pan, covering all edges. Bake for 10-15 minutes, or until golden brown on the edges. Allow to cool completely.

Beat the margarine and sugar together in a mixer. Add the eggs in one by one, then the lemon zest and juice. Transfer ingredients to a saucepan on medium-low heat and cook until the mixture passes the spoon test (~8 minutes), whisking frequently. Pour into tart mold. Allow to set up for at least 4 hours in the refrigerator.

Lemon Tart - GFCFSF
Lemon Tart - GFCFSF
Lemon Tart - GFCFSF
Lemon Tart - GFCFSF