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Gluten Free Lemon Curd Tart

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"A lemony tart in a gluten free coconut crust that is perfect for hot summer days."

Serves 8 | Prep Time 30 | Cook Time

Why I Love This Recipe

Lemon curd has been enjoyed since the 19th century and was a favorite of Queen Victoria of England. This gluten free crust is extra special because it is pressed into the pan instead of being rolled.

Ingredients You'll Need

1/2 cup coconut oil, melted
2 eggs
2 tbsp honey
Pinch of salt
3/4 cup coconut flour
4 lemons (for juice and zest)
4 whole eggs
2 egg yolks
1/4 cup butter
1 and 1/2 cups sugar
1 gelatin packet
2 tbsp water


Preheat the oven to 400 degrees Fahrenheit.

In a large bowl, mix melted coconut oil, eggs, honey, and a pinch of salt.

Add coconut flour and mix with a fork until it comes together to form a wet dough ball.

Take the dough ball and place it in a tart pan, pressing down until the bottom and sides are evenly covered. (A pie plate can also be used.)

Prick the bottom of the crust with a fork and bake for 9 minutes or until golden. Set aside.

In a large mixing bowl, combine lemon juice, lemon zest, whole eggs, egg yolks, and sugar.

Empty the gelatin packet into 2 tbsp of water and let it sit for five minutes.

Transfer the gelatin mixture to a pot on the stove and cook over medium heat, adding the butter. Stir constantly and bring the curd mixture to a simmer.

Add the gelatin water and remove from heat. Mix the curd until the gelatin is completely mixed in.

Pour the lemon curd into the prepared crust and let it set for at least two hours.

Top with whipped cream if desired before serving.

Pairs Well With

Whipped Cream

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