The French Lemon Tart as you have never seen it before….super delicious and healthy! 70’s girl has always made and loved the zesty, citrus flavours of French lemon tarts. With this recipe I can continue to enjoy this delight that now meets my ramped up healthy choices with this recipe. I have done some experimenting and this final result is a crowd pleaser, sans sugar, butter and white flour
As we reduce sweet things from our diet we are satisfied with very small amounts of sweetness, but we still like a treat occasionally. I used a small amount of honey in the lemon curd but if you are hard core and have no sugar, I suggest using stevia. Store any leftovers covered in the fridge.
Cooks note: mise en place: a French cooking term, meaning, have everything in its place. This helps to keep an organised kitchen and an unflustered cook. Preparing all ingredients first, taking out the equipment you need and reading through a recipe will make cooking relaxing and fun as it should be. Put on some music, try and keep the bench space tidy and there will be less cleaning up at the end.
You need a fluted, ceramic tart dish. The one I used, has a diameter of 23 cm, 22 or 24 cm would also be suitable for this recipe.
This tart base is cooked at 180oC in a fan forced oven and the filling at 160oC.
2 cups of almond flour, or make your own by blitzing 2 cups of raw almonds to a fine flour in a food processor.
1 tablespoon of coconut oil
1 pinch of sea salt, optional
1 teaspoon vanilla
1-2 tablespoons of cold water
1 large egg beaten
To make tart crust
Mix all ingredients together in the food processor.
Grease tart dish lightly with coconut oil on the base and sides.
Line the base of the pie dish with a circle of baking paper that is one cm smaller than the circumference of the dish.
Press pastry with your finger tips to form the crust into the tart dish, take it up the sides as well, so that the crust is smooth and an even thickness all over.
Bake the for 10 minutes at 180oC.
Remove from oven and make filling as follows.
5 eggs, with yolks and whites separated into 2 bowls
1 heaped tablespoon honey
2 unwaxed lemons, juiced and the zest removed
1 1/2 tablespoons of tapioca flour
To make lemon filling
Whisk the egg whites until they are firm and hold their shape.
Beat egg yolks, tapioca flour, honey, lemon zest and lemon juice together to combine.
Gently fold with a spatula the beaten egg whites into the egg yolk mix until both are combined.
Pour this mixture into the tart crust.
Even the top out with a spatula and then bake for 15 to 20 minutes at 160oC.
Cool the lemon tart, slice into wedges and serve.
X 70’s girl