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This recipe for LEMON TART TWO WAYS is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




2 cups almond flour
1/8 teaspoon kosher salt
2 tablespoons granulated sugar
6 tablespoons coconut oil, not melted


5 lemons
6 large eggs, room temperature
1 and 1/3 cups granulated sugar
1/8 teaspoon kosher salt
6 tablespoons coconut cream or unsalted butter

Choice of toppings:

1/4 cup melted chocolate
pistachio nuts, chopped (optional)

For the Crust:

Preheat the oven to 350
Mix the almond flour, salt, sugar and coconut oil in a bowl until completely combined, making sure there are no lumps of coconut oil.
Press the dough evenly into the bottom and slightly up the sides of an 11-inch, non-stick tart pan. Bake for 1015 minutes, or until slightly golden around the edges.

For the Curd:

Zest and then juice all the lemons into a medium saucepan. Turn on the heat to medium-low and bring to a simmer.
In a large bowl, whisk all the eggs. Pour one-fourth of the hot lemon juice into the eggs while whisking, to temper them.
Add the egg mixture, sugar, salt and coconut cream to the rest of the juice in the saucepan. Whisk until smooth and slightly thickened. Remove from the heat.
Place the cooled crust onto a large baking sheet. Pour the curd into the crust and bake in a 350-degree oven for 7 10 minutes, until the curd is just set.
Place the tart on a wire rack to cool completely. Refrigerate for at least four hours before serving.

For the Topping:

Decorate your tart with either the fresh berries or melted chocolate.
Note: Keep the tart tightly wrapped and stored in the fridge.




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