Low-Carb Lemon Tart

Serves: makes 1 22-cm tart
GF DF RSF

Ingredients: 

CRUST
2 free-range eggs
2/3 cup melted butter or coconut oil
1/3 cup LAKANTO Monkfruit Sweetened Maple Flavoured Syrup
1 cup coconut flour
1/2 teaspoon sea salt

LEMON CURD FILLING
4 eggs
4 egg yolks
1 cup LAKANTO Monkfruit Sweetened Maple Flavoured Syrup
1 cup freshly squeezed lemon juice
Zest of 6 lemons
2/3 cup melted coconut oil
Pinch of sea salt

TO SERVE
250 g (1 cup) vanilla bean coconut yoghurt
Finely grated zest of 1 lemon

Method:

Preheat the oven to 200°C and grease a shallow 22 cm fluted tart tin with a removable base.

For the crust, place the eggs, butter or coconut oil and sweetener in a bowl and whisk until smooth and incorporated. Add the coconut flour and salt and mix well with a spoon or spatula to make a thick, sticky and wet dough.

Use your hands to press the dough into the base and edge and up the side, right to the top of the tin. You want the thickness to be fairly even all over for consistent baking. Prick the pastry with a fork and bake for 8-10 minutes or until golden brown. Set aside to cool.

Meanwhile, place the lemon curd filling ingredients in a saucepan and whisk over low heat until smooth and combined. Gradually increase the heat to medium and cook, whisking constantly, for 10-15 minutes, or until the curd thickens and coats the back of a spoon. You want to keep the curd moving so it doesn’t stick and catch on the bottom of the pan. To make sure it’s completely smooth, press the curd through a fine sieve, then pour over the crust.

Transfer the tart to the fridge for minimum 2 hours or overnight or until the lemon curd is completely firm. Remove the tart from the tin, cut into slices and serve with a dollop of coconut yoghurt and a sprinkle of lemon zest.