Paleo Lemon Tart Recipe – Guest Post from MummyMade.It

Instructions

For the Pie Crust:

1. Preheat oven to 175C/350F. Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
2. Mix the dry ingredients in a blender.
3. In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
4. Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
5. Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
6. Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough ‘bubbling’.
7. Bake for 15-20 minutes, or until the bottom is cooked without the edges burning.
8. Remove from the oven and make the lemon filling.

For the Lemon Filling:

1. Reduce the oven temperature to 150C/300F.
2. Place the eggs and maple syrup in the bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk until pale and just thickened (approximately 3 minutes).
3. Lightly whisk or stir in the coconut cream, lemon juice and zest until combined and no white lumps of cream are visible.
4. Allow the mixture to sit for 5 minutes then skim off the foam that has risen and settled on the top.
5. Pour the mixture into the baked pie crust and bake for 50-55 minutes.
6. The tart is ready when the top is set but the filling is still a bit wobbly underneath.
7. Allow the tart to cool to room temperature then place in the fridge for at least 1 (but preferably overnight).
8. Dust with Coconut Flour
9. Serve but itself or with Whipped Coconut Cream.
10. Keep refrigerated when not eating.