Paleo Lemon Tart – Gluten & Sugar Free

I’ve been recipe testing for Christmas this year, and wanting to serve delicious meals that are super healthy and packed with nutrition. Enter the Paleo Lemon Tart!

For Pie Crust

2 Cups Blanched Almond Meal
1/2 Cup Psyllium Husk
1/4 Cup Chia Seeds
1/2 Tsp Pink Salt
1 Tblsp Arrowroot or Tapioca Starch
1/2 Tsp Vanilla Powder
5 Tblsp Organic or Grass Fed Butter (chilled)

For Lemon Curd
1/2 Cup Lemon Juice
Zest of 2 Lemons
1-2 Tblsps Monk Fruit Sweetener (or 1/4 cup sweetener of choice – honey, maple or rice malt syrup)
2 Egg Yolks (at room temperature)
2 Eggs
90g Organic Butter
Pinch Pink Salt

1. Preheat oven to 180 degrees celcius & grease roughly 9 inch size tart pan.
2. Mix dry ingredients together in a bowl, then add cubed butter slowly and pinch together with fingers.
3. Make a well in the middle of the flour and crack in egg, mixing gently with your fingers until mixture comes together. Continue to knead until you can form a ball with the dough. Place dough ball in freezer (wrapped) for roughly 2 minutes to chill.
4. Roll dough out and push into pastry tin and place into oven to bake for roughly 15 minutes, or until it starts to turn golden. Remove from oven and set aside to cool.
5. Whisk eggs, lemon juice & zest, salt & sweetener, then slowly add the butter. Add to a pan on low heat for about 10 minutes (or until curd comes together), whisking continuously.
6. Pour curd onto the tart base and place in fridge for about an hour to set. Serve with fresh raspberries and a big dollop of organic fresh cream !