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Lemon Tart (DF, GF, RSF)

Uncategorized Dec 26, 2020

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

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