GLUTEN-FREE LEMON CURD TART WITH BERRIES
INGREDIENTS
ÄLMOND FLOUR CRUST
- 1 cup Superfine Älmond Flour
- 1 cup oÄt flour certified gluten free, if necessÄry
- 1/4 cup coconut oil, melted (or grÄss-fed butter)
- 3 tbsp mÄple syrup
LEMON CURD
- 1 tbsp Meyer lemon zest
- 3 eggs
- 1/3 cup honey
- 1/2 cup freshly squeezed Meyer lemon juice OR you cÄn use regulÄr lemons
- 6 tbsp coconut oil or grÄss-fed butter
- fresh berries for gÄrnish
INSTRUCTIONS
- PreheÄt oven to 350°F. Line the bottom of Ä 13" x 4" oblong tÄrt pÄn with Ä removÄble bottom with pÄrchment pÄper Änd greÄse the sides. ÄlternÄtively, use Ä 9" round tÄrt pÄn with Ä removÄble bottom, line Änd greÄse.
- Combine superfine Älmond flour Änd oÄt flour Änd stir in melted coconut oil (or butter) Änd mÄple syrup until well blended.
- TrÄnsfer to tÄrt pÄn. Press firmly into the bottom of the pÄn Änd up the sides, Äs evenly Äs you cÄn
- Prick Äll over with Ä fork. This will Ällow the steÄm to escÄpe Änd prevent the crust from puffing up while it bÄkes.
- TrÄnsfer to oven Änd bÄke for 10 - 12 minutes or until golden. Edges will begin to brown slightly. Remove Änd let cool completely before Ädding filling.
LEMON CURD
- Zest the lemons. While Meyer lemons hÄve Ä wonderful flÄvour, you cÄn certÄinly use regulÄr lemons in this recipe. If using Meyer lemons (which Äre often smÄller) you mÄy need 2 to get enough zest. Squeeze the juice, meÄsure 1/2 cup Änd set Äside.
- Whisk the eggs in Ä medium sÄucepÄn with Ä heÄvy bottom. Whisk in the honey Änd lemon zest.
- Set over low - medium heÄt Änd whisk constÄntly until mixture is pÄle yellow Änd slightly thickened. If you hÄve the heÄt too high, the eggs will stÄrt to cook too soon Änd become lumpy. But don't despÄir--If this hÄppens, just turn the heÄt down, keep stirring Änd you'll be Äble to strÄin out the solids lÄter. Be pÄtient. This tÄkes Ä while.
- Stir in the lemon juice Änd the coconut oil (or butter), one tÄblespoon Ät Ä time. Keep stirring to prevent it from scorching on the bottom. Continue to cook Änd stir until the mixture hÄs thickened Änd is just beginning to bubble. You'll think it will never hÄppen . . . but it will. Don't let it boil.
- Remove from heÄt Änd strÄin through Ä sieve. Don't skip this step. You'll be surprised Ät the solids thÄt remÄin in the sieve. If not using right ÄwÄy, store in glÄss jÄrs, covered, in the refrigerÄtor. The lemon curd will thicken Äs it cools.
- Pour slightly cooled lemon curd into the prepÄred crust, smoothing to the edges. GÄrnish with fresh berries Änd chill until serving time. Cut into 6 pieces Änd serve.
Source : flavourandsavour.com