|Fructose Free Lemon Tart. Heck Yeah. Come at me baby
I love lemon desserts so much I dream about them in my sleep.
Here is a great lemon dessert. I’m sure you will enjoy it!
I love this recipe because you can make it the day before and pop it in the fridge. It’s best served cold, making it perfect to enjoy during hot Australian summers.
This recipe is also low carb depending on the sweetener you use.
Fructose Free Lemon Tart. Gluten and grain free.
This is my tried and true awesome shell which I use for lots of recipes. You will see this one popping up again and again. Use the nuts you have if you don’t have these ones. It will still work fine.
1 cup almond meal
1 cup unsalted raw macadamia nuts
3/4 cup dessicated coconut
45g very soft butter
Good pinch of salt
100g lemon juice – about 3 large lemons
Sweetener. You choose. I used 3 tablespoons of Natvia. Or you could use about 1/4 – 1/2 teaspoon Stevia (Nirvana brand), or 1/2 – 1 cup dextrose or a combination of a few of these.
4 free range extra large eggs
Base: Blitz ingredients in a food processor until fine. Press into a metal tart pan with a removable base. Do the base and up the sides. Cook at 150 degrees celsius for about 10 minutes until lightly cooked. You don’t want any colour on this as it will be going back into the oven.
Filling: Remove the rind of the lemons and blitz in a food processor along with your sweetener. Add eggs, cream and lemon juice until just combined. Poor into the tart pan. Bake at about 30 minutes in the oven until it’s set. Be careful not to burn the crust. Burnt nuts are not very tasty! Carefully make a dome and pop some foil on top if it looks like it might burn or pop an oven tray on top of it. If your foil touches the filling you will end up with a big mess.
I have a Thermomix which makes preparing this very easy. Alternatively you could mix the filling by hand and grate the lemon rind.
Pop it in the fridge and serve with a bloody huge scoop of cream. Dust with a bit of dextrose.
Enjoy and show off to all your mates xxx