Lemon Tart (DF, GF, RSF)

Happy Boxing Day! Hope you all had a wonderful Christmas yesterday, and enjoying some down-time today. We had a blast, and ate far too much food, haha. Thought I'd share this DELICIOUS lemon tart I made for Christmas desert. You won't believe that it is gluten-free, refined sugar-free AND dairy-free.

CRUST INGREDINETS

• 150g almond meal
• 60g coconut oil, melted
• 20g raw honey
• 1 egg
• 1 pinch salt

FILLING INGREDIENTS

• 6 eggs
• 100g raw honey
• 1 tbsp lemon zest, finely grated
• 160g lemon juice (approx. 4 lemons)
• 1 pinch salt

INSTRUCTIONS

• Preheat oven to 180 degrees celsius, and grease a tart dish.
• Add all crust ingredients in a high-speed blender (I used my thermomix) and process until smooth. 
• Press crust into the tart dish and bake for about 12min or until golden brown.
• While the crust is baking, prepare the filling. I used my thermomix to do this (7min/80 degrees c on speed 5). But you could also make the filling in a saucepan - add all ingredients and whisk on medium heat for 5-7min until mixture thickens.
• Fill the tart case with the lemon filling and pop in the fridge to set. 

Recipe adapted from Skinnymixers.

This recipe is approved for our following Healing Diets:

- Adrenal Healing Nutrition Plan (post 2-Week Blood Sugar Reset)

- SIBO Biphasic Diet

- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity

- Dairy-free 

Omit/Sub following ingredients to fit with our other Healing Diets:

 - Anti-Candida Diet - sub honey for stevia. Slowly add in ¼ tsp of stevia to crust and filling mixture, and increase until you reach your desired taste.

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner