Guilt-free Lemon Tarts

Guilt-free Lemon Tarts

ingredients

𝘍𝘰𝘳 𝘵𝘩𝘦 crust:

• 133g strp’d tigernut flour (sifted)⁠

• 43g arrowroot powder

• ¼ tsp fine sea salt

• 70g coconut oil, melted and cooled slightly

  𝘍𝘰𝘳 𝘵𝘩𝘦 filling:

• 120ml squeezed lemon juice

• 2 tbsps lemon zest of 2 lemons

• 200g granulated sugar

• 113g butter

• 4 full eggs

• 2 yolks
  

instructions

1. Preheat oven to 180 degrees C

2. In medium-sized mixing bowl, combine all dry ingredients, breaking any lumps

3. Add the oil and use fingers to combine well (it should be a moist, crumbly texture)

4. Add the water and stir until combined

5. Press dough evenly in bottom and sides of a 20 cm pie pan or tart tin and bake for about 20 minutes until lightly golden in colour

6. Meanwhile zest two lemons and squeeze 1/2 juice into a bowl

7. In a medium bowl whisk the eggs and set aside

8. Add butter, sugar, lemon juice and zest to a saucepan over a medium heat. Stir until the butter is melted and bubbling

9. Remove from the heat then slowly drizzle in the beaten eggs whilst constantly stirring

10. Put the curd back on the heat and stir until thickened, it should be able to coat the back of a wooden spoon.

11. Pour into a bowl, covered with plastic wrap and let it cool completely.

12. Once cooled, pour into the tart shell and smooth out. Bake for 10 minutes so the edges are set then refrigerate for 2 hours.

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