Lemon Tart

by | Nov 26, 2018 | 4 comments

Lemon tart is always a winner! This mouthwatering gluten-free recipe uses shredded coconut in the base, which adds an extra summery, tropical feel. Delicious!

Yields8 Servings
Crust
 2 tbsp honey
 50 g butter or butter
 1 organic egg
 1/2 tsp Vanilla extract
 3/4 cup Coconut flour
 1/2 cup Shredded coconut
Filling
 Zest of 1 lemon
 Juice of 4 lemons (approx 0.5 cup)
 2 tbsp Honey
 4 large eggs and 1 egg yolk
 1 tbsp Coconut flour
1

To start making the crust, process/blend shredded coconut to a finer consistency.

2

Whisk 1 egg and vanilla extract in a mixing bowl. Add this to the other ingredients for the crust, including the coconut, and mix well using fingers.

3

Roll crust mixture into a ball and wrap in a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-3-pack/) and place in the fridge for 15 minutes.

4

Preheat oven to 180 degrees Celsius.

5

Grease a baking tin with butter (or coconut oil) and remove crust mixture from the fridge. Press the crust mixture into the baking tin and spread evenly, turning the mixture up at the edges.

6

Place crust in the oven for 10-15 minutes or until lightly golden.

7

Add all of the filling ingredients into a bowl and whisk until smooth.

8

Remove crust from oven and turn the oven down to 160 degrees Celsius.

9

Pour filling ingredients onto hot crust and return to the oven for 15 minutes **It is important that the filling is poured onto a hot crust - if it is cold, the filling mixture can seep through**

10

Remove from oven and set aside to cool for 30 minutes. Once cooled, place in the refrigerator.

11

Once set, slice and serve! This is delicious served with whipped coconut cream.

ShareTweetSaveShare

Ingredients

Crust
 2 tbsp honey
 50 g butter or butter
 1 organic egg
 1/2 tsp Vanilla extract
 3/4 cup Coconut flour
 1/2 cup Shredded coconut
Filling
 Zest of 1 lemon
 Juice of 4 lemons (approx 0.5 cup)
 2 tbsp Honey
 4 large eggs and 1 egg yolk
 1 tbsp Coconut flour

Directions

1

To start making the crust, process/blend shredded coconut to a finer consistency.

2

Whisk 1 egg and vanilla extract in a mixing bowl. Add this to the other ingredients for the crust, including the coconut, and mix well using fingers.

3

Roll crust mixture into a ball and wrap in a Bee Eco Wrap (https://changinghabits.com.au/product/bee-eco-wraps-3-pack/) and place in the fridge for 15 minutes.

4

Preheat oven to 180 degrees Celsius.

5

Grease a baking tin with butter (or coconut oil) and remove crust mixture from the fridge. Press the crust mixture into the baking tin and spread evenly, turning the mixture up at the edges.

6

Place crust in the oven for 10-15 minutes or until lightly golden.

7

Add all of the filling ingredients into a bowl and whisk until smooth.

8

Remove crust from oven and turn the oven down to 160 degrees Celsius.

9

Pour filling ingredients onto hot crust and return to the oven for 15 minutes **It is important that the filling is poured onto a hot crust - if it is cold, the filling mixture can seep through**

10

Remove from oven and set aside to cool for 30 minutes. Once cooled, place in the refrigerator.

11

Once set, slice and serve! This is delicious served with whipped coconut cream.

Lemon Tart
VIP Club featured

You May Also Like…

Salmon Sushi Bowl

Salmon Sushi Bowl

A delicious meal consisting of nourishing ingredients that work so well together!

4 Comments

  1. Tasha Eskau

    When and where do you add the honey and butter for the crust? Also how big a tin is this recipe for?

    Reply
    • Kerry White

      Hi Tasha. You add the butter and honey for the crust in step 2. We have updated the directions slightly to make this clearer 🙂 Let us know how you go!

      Reply
  2. Lynne

    Hi.
    Wondering what size tin you use for the lemon tart please?

    Reply
    • Ruth Changing Habits

      Hello Lynne, this was a 25cm round tin.

      Reply

Submit a Comment

Your email address will not be published.

My cart
Your cart is empty.

Looks like you haven't made a choice yet.