Primal Lemon Tart

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I love anything lemon….my husband doesn’t.  Since I also love to eat (alot) I typically don’t make lemon treats because I’ll eat every.last.bite.  And then feel bloated and guilty.  But this grain-free lemon tart is yummy and guilt-free!  This is a good thing because I had 2 pieces as soon as it was cool enough to stomach.

Lemon Tart

The crust:

  • 1/2 cup butter, melted
  • 3/4 cup coconut flour
  • 1/2 tsp sea salt
  • 2 large eggs
  • 1 tsp lemon zest
  • 1 tbsp honey
  1. Whisk together the butter, eggs, lemon zest and honey.
  2. Sieve the coconut flour into a large mixing bowl. Add the salt.
  3. Stir the wet ingredients into the dry until it comes together.
  4. Press into a well-greased 9in pie dish. Prick the bottom, then put in the fridge until needed.
  1. The filling:
  • 3 large eggs
  • 1/2 cup honey
  • 1 tbsp lemon zest (about 1 lemon’s worth)
  • 1/2 cup lemon juice (I used two lemons)
  • 1/2 cup butter, melted
  1. Whisk together all the ingredients and pour into the pie shell.
  2. Bake at 375 for 15 minutes. Remove from oven and let cool. Transfer to the fridge and chill ’til needed. Don’t be worried if it seems soft coming out of the oven, it will firm up in the fridge.

Serve all by itself or with some blueberries (which go really great with lemon).

tart, lemon

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