Lemon Tarts (gluten-free, grain-free, paleo, dairy-free, paleo)


We're counting down to the 4th of July around here! We'll be taking our big family vacation of the summer to our favorite place, Crested Butte, CO! Our little family has so many memories there already, including it being the place where the idea to "use seeds" came to me. And it's also the place where we got the name "Asher" as we visited when we were pregnant with our third son. 
On the 4th, we will attend the parade in town and will try to stay up late enough to watch fireworks. We'll also eat lots of good food and include our favorite recipes, like this Lemon Tart! 
Inspired by PaleoOMG. This is soo good! Daniel called it one of the best things I've ever made. That's huge! But the toddlers didn't seem interested. I guess little ones and lemon aren't always a match, but I would definitely make it for the older crowd or those that love tart! 
The crust is an almond butter and Guiltless flour base with coconut flakes and walnuts. You don't bake it, so it stays a little soft. It isn't a crispy, flakey crust - more of a rich almond butter and walnut crust with a little crunch from the nuts. Daniel loved the crust as is. So you can take his word for it! -- UPDATE: I also tried baking the crust, and it turned out great! I think Daniel preferred the softer crust still. But I think the crunchy crust would be preferred by most people. Anyway, directions for both are below, so you can choose yours! BTW these tarts in these photographs are the softer version (not baked). 
Ingredients: 
For the crust
  • ½ cup almond butter
  • ½ cup Guiltless 7 Seed Flour 
  • 1 cup unsweetened shredded coconut
  • ⅔ cup walnuts
  • 1 heaping tablespoon coconut milk (full fat, in the can) 
  • 1 heaping tablespoon raw honey
  • pinch of salt
For the topping
  • 5 eggs, whisked
  • ⅓ cup honey
  • ⅓ cup Coconut Oil (unrefined)
  • juice of 4 lemons
  • 1 cup blueberries
  • ½ cup raspberries
  • ½ cup strawberries 
Directions: 
1. Place all crust ingredients in food processor and mix until smooth. (Our big food processor broke, so I used a small one and everything still fit!) 
2. Add crust ingredients to an 8x8 baking dish (use glass if you have it so you can see the pretty inside!) and press down to form an even crust. / For crunchy crust: bake at 350 degress for 10 minutes / For softer crust: Put in fridge for about 20 minutes (no baking for soft)
3. While the crust is baking / or hardening in fridge, make your lemon topping.
4. Place a small saucepan over medium heat.
5. Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.
6. Continue stirring together until mixture begins to thicken. Increase heat to medium high, if needed to thicken. (just make sure not to cook your eggs) 
7. Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.
8. When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you'd like! You might alternate berries to get some of each in every square! 
9. Enjoy! 



Lindsey Crouch
Lindsey Crouch

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