Hmmm there is just something about citrus, as you may well have noticed with my orange and lemon themes running through many of my posts, I just adore it. It might have something to do with a summer connection, but most probably it’s because they are so delicious and the flavours mix beautifully with almost everything.
Lemons are just so versatile, in our house we consume about 8 – 12 lemons per week, between steeping them in water for tea to dressing up salads and adding flavour to my cooking, they are probably the most popular fruit or veg in our house.
This particular tart, I have been making for a few years now, and have adjusted and fiddled with the recipe making it a decent sized serving, it is big enough to serve after a meal as a dessert or to a number of people at a tea….truth be told, it really is each of us can have two BIG servings!
Loaded with coconut oil, it is totally guilt free, in fact, it will actually help with weight loss, cognitive function and heart health…so there’s a thing!
Don’t be put off by the number of steps involved in making it, really it is simple, but time does need to be allowed for cooling down, so I would recommend this to be made the day before to allow for proper setting and cooling.
Nuts and coconut oil get blended together to make the pecan crust, which is then baked to a gorgeous golden brown…
Set aside to cool, then start on the lemon curd
Whisk the eggs and honey together well
Slowly add the coconut oil in small amounts, stirring continuously
Add the lemon juice
Whisk until thick and coats the back of a spoon
Pour onto the cooled pecan crust
Leave to cool thoroughly, then cover and move to the fridge to set
Serve with whipped coconut cream and berries, or my favourite, a whole tub of vanilla Coyo load with fresh berries.
- 1/2 cup pecans
- 1 cup almond flour
- 1 Tbsp raw honey
- 6 Tbsp coconut oil, melted
- LEMON CURD
- 3 large organic eggs
- 1/4 cup raw honey or maple syrup
- 1/2 cup (about 2 lemons) of fresh lemon
- 1/3 cup coconut oil
- 2 Tbsp grass-fed butter
- Preheat the oven to 170ºC
- Blend the pecans until they are fine, then mix them together with the other crust ingredients
- Using the back of a spoon, pat gently into a glass pyrex dish, covering the whole base evenly.
- Bake for exactly 10min (no more or less)
- Take out and leave to cool thoroughly
- LEMON CURD
- Make sure you have all your ingredients prepared, measured and ready to go.
- Juice the lemons
- In a medium sized pot, whisk together the eggs and honey
- Turn the stove to a medium heat setting, and keep whisking the eggs until frothy and light
- Add a small blob of the coconut oil, stirring constantly, repeat with little blobs until all the coconut oil is melted (yeah it is a bit of an arm workout)
- Add the lemon juice and butter and stir until the mixture starts to thicken
- It will suddenly start to thicken and this is when you need to ensure that you keep stirring really well to avoid lumps - (if the mixture does become lumpy, then strain through a sieve)
- It is ready when you can dip a spoon and the mixture grips beautifully to it
- Spoon over the cooled pecan crust and leave to cool thoroughly
- Cover with clingfilm and leave overnight in the fridge
- Serve with either whipped coconut cream (leave a can of coconut milk in the fridge overnight and gently scoop the separated cream from the top)
- 1 tub of vanilla Coyo
- loads of berries