¼cupcoconut oil or buttermelted (or grass-fed butter for paleo diet)
⅓cuphoneyor Monkfruit with erythritol
½cuplemon juicefreshly squeezed, not bottled, from 3 or 4 lemons
6tablespooncoconut oil,or butter or grass-fed butter for Paleo diet
fresh berriesor thinly sliced fruit, for garnish
Preheat oven to 350°F. Line the bottom of a 9-inch round or 13" x 4" oblong tart pan with a removable bottom with parchment paper and grease the sides.
Combine finely ground almond flour and oat flour and stir in melted coconut oil (or butter) and maple syrup until well blended.
Transfer to tart pan. Press firmly into the edges of the tart pan first, then press into the bottom of the pan, as evenly as you can.
Prick all over with a fork at ½ inch intervals. This technique will allow the steam to escape and it prevents the crust from puffing up while it bakes.
Transfer to the oven and bake for 10 - 12 minutes or until golden. Edges will begin to brown slightly. Remove and let cool completely before adding the filling.
Lemon Curd: 5-Minute Microwave Method
Begin by melting the coconut oil or butter in a glass measuring cup. Set aside.
In a medium glass bowl, whisk the eggs with honey until well combined.
Zest the lemons. If using Meyer lemons (which are often smaller) you may need 2 to get enough zest. Squeeze the juice and measure ½ cup.
Add the freshly squeezed lemon juice and lemon zest to the bowl and whisk again.
Slowly add the melted, cooled butter (or coconut oil) a little at a time while continuing to whisk.
Microwave on 50% power for 1 minute. Remove and give the mixture a thorough whisking.
Return to the microwave and heat on full power for 1 minute. Whisk again. Repeat at 1-minute intervals until the mixture thickly coats the back of a metal spoon. The time will depend on the power of your microwave oven.
Remove the bowl from the microwave and pour the mixture through a strainer into a clean bowl. Straining will remove the lemon zest and any bits of cooked egg.
Pour the slightly cooled curd into the cooled crust and refrigerate. The curd will thicken as it cools. When completely chilled, garnish however you like with fresh berries or thinly sliced fruit.
Note: I sometimes double the recipe for the lemon curd filling to make a thicker tart.