One of our Facebook group members, Krista R., recently shared this delicious Lemon Curd recipe. I am one of those that loves a good custard/curd but I haven’t attempted to try one since our drastic diet changes (we were egg free for a few years). After seeing her post, I set out to turn her curd recipe into a special Easter tart. Boy was it a hit! My husband actually claimed this was his favorite dessert and our guests devoured it in one sitting. This simple recipe can easily be topped with fresh fruit or served with coconut whipped-cream to make it a quick show-stopper.
Recipe inspired by Elanas Pantry She has a ton of great simple recipes that can easily be adapted to be REID approved.
2 c. Almond Flour (homemade is always best but we used store-bought for this without any reaction)
1 large Egg
1 tbsp. + 2 tsp. Coconut Oil (melted)
1 tsp. Honey
1/2 tsp. Himalayan Salt
Preheat oven at 350. Place almond flour and Himalayan salt into food processor equipped with “S” blade or a high powered blender. Pulse until well combined. Add egg, melted coconut oil and honey. Pulse or blend until well combined and a round dough forms. Using hands, press dough into bottom of 9″ tart pan (11″ tart pan will also work but will result in a thinner crust). Carefully, allow for some of the dough to coat the sides of the pan to form a lip of crust. Place in the oven and bake at 350 for 10 – 12 minutes. Remove from the oven and allow to completely cool prior to adding filling.
Recipe adapted from Eighty 20 Nutrition. This was my first time trying a recipe of hers and I have LOVED it! Will absolutely dig deeper into her site for more recipe options.
2/3 cup coconut oil
6 tbsp. maple syrup (optional as this may be a problem for those highly*** sensitive to glutamate, we have never reacted to it)
2/3 c. fresh squeezed lemon juice
6 eggs (4 duck eggs may work as well)
Place coconut oil and maple syrup in a double-boiler over low heat and stir until fully melted and well combined. Carefully pour in, fresh squeezed lemon juice. In a separate small bowl, whisk together eggs until completely smooth. While at low heat, slowly pour eggs into double-boiler, whisking continually. While whisking, slowing increase stovetop heat to a medium/low and continue whisking until mixture thickens into a curd like consistency. Once thick, remove from heat and occasionally stir while allowing it to cool. (This can be stored in the refrigerator in an air-tight container if you do not plan on continuing with the tart.
Assembling the Tart
Remove prepared crust from refrigerator. Placing a strainer over the cooled crust, carefully pour thick curd through strainer and into tart pan, allowing for any eggy-bits to be removed. Once completed, use the back of a spoon or spatula, to dispurse and smooth curd throughout crust/pan. Place in refrigerator to allow to cool completely. Once completely cooled, arrange fresh fruit into a pattern you find pleasing. Serve immediately or store covered in refrigerator until serving. Tastes great with a dollop of fresh coconut whipped cream.