I was so excited when I found this recipe posted by Joyous Health for two reasons: 1) I’m obsessed with dessert and 2) lemon meringue pie is one of my all-time favourites! Before I transitioned to a healthy lifestyle a few years ago, whenever I would make a lemon pie I would always use that blue box of Dr. Oetker Sherriff Lemon Pie Mix. I never even considered making it from scratch. Not because I was intimated by it or anything, I guess I just never considered you could make it without the box (hahaha). The first time I saw a recipe for lemon curd and made it from scratch I was shocked at how much better it was than that blue box of mixed chemicals. Shocking, I know. It takes a bit more time to make, but honestly it’s so worth the effort!
When making this lemon curd from scratch make sure you use organic lemons since you’ll be zesting the outside and don’t want a mixture of zested chemicals in your tarts. You’ll also want to make sure you don’t zest off too much of the flesh and just get the  yellow part for the best flavour. The yellow flesh has a bright fruity flavour, while the white “pith” is bitter and not very appealing to the tastebuds. You should prepare your zest, lemon juice and measure out your other ingredients before you start the curd, because once you put everything in the saucepan and turn on the heat, you better not stop whisking or you’ll end up with lemony scrambled eggs instead.
The original post for this recipe came form The Chalkboard Magazine, and then I found a similar version made by Joyous Health. I switched up just a couple of things from those two recipes and it turned out beautifully. I also added some coconut whipped cream to the top because everything is better with whipped cream. Amiright?
Here’s my version:
Springtime Lemon Tart
A bright, fruity flavoured, perfectly clean lemon tart recipe just in time for Spring.
Lemon Curd
- 3 eggs
- 1 tbsp lemon zest
- 1/4 cup honey
- 1/2 cup freshly squeezed lemon juice
- 1 tsp vanilla
- 4 tbsp coconut oil
Bottom
- 1/2 cup macadamia nuts
- 1/4 cup almonds
- 1/4 cup pecans
- 1 cup dates
- 1 tsp maple syrup
Coconut Whipped Cream
- 1 can full-fat coconut milk
- 1 tsp vanilla
- 1 tsp maple syrup
Grease your tart pans with coconut oil. I used larger tart pans, so I only made 3 large tarts. If you’re using smaller pans you’ll have enough to make 4.
Using a food processor combine all ingredients for the base and pulse until crumbly and well combined.
Divide the mixture into 3-4 tarts pans (depending on the size of your pans) and press down until firm. Place in the freezer to set while you prepare the lemon curd.
In a medium saucepan over low heat combine eggs, lemon zest and honey until well combined. Turn the heat to medium and add the lemon juice, vanilla and coconut oil and whisk continuously until the mixture starts to thicken.
Remove from heat and pour evenly into prepared tart pans. Allow the tarts to set in the refrigerator for at least 30 minutes.
To make the coconut whipped cream, remove the thick cream from the top of the can of full-fat coconut milk. Be careful not to scoop out the coconut water that will be settled at the bottom of the can.
In a small bowl, combine the coconut cream, vanilla and maple syrup and stir until well combined. DO NOT whip the mixture with electric beaters or the mixture will turn start to curdle.
The Comments
Suzanne
This looks so good! Do you use this crust in any other recipes?