Lemons! Lemons! Lemons!
For the last couple of weeks, I have been obsessed with lemons. Lemon, candles, Feta dip with basil & lemon, lemon pie, lemon poppy seed cookies, and my favorite… Lemon Tart with Almond Crust. Well, I guess it could be worse, right?
So, I’m apologizing ahead of time. Before, I give you this awesome recipe, let’s have a quick discussion about why you should stock up on these vibrant and citrusy delightful fruits.
Lemons taste absolutely delightful in sweet and savory recipes, iced and hot tea, or just plain ol’ water. It’s not just the flavor that’s great—lemons also benefit the body in a variety ways.
6 Reasons to Love Lemons:
Not too shabby!! 😊
The cool thing about this recipe is that it’s gluten, dairy, and sugar free. If you have an intolerance to gluten, have a sweet tooth, and love the flavor of lemon- this is the dessert for you! For this recipe, I used a pre-made almond flour crust tart shell, but if you would like to make your own almond crust, check out my almond crust recipe.
| Sugar-Free Lemon Tart |
1 fully baked almond flour crust (9-9 ½”)
7 large eggs plus 7 large yolks
½ cup xylitol or another sugar substitute of your choice (can use more if not sweet enough) 2/3 cup lemon juice ¼ cup grated lemon zest (optional) 5 tbsp. unsalted butter, cut into pieces (for dairy-free can use a butter substitute or completely leave it out) Directions Move the oven rack to the middle and preheat oven to 375° In a medium bowl, whisk whole eggs, egg yolks, and xylitol until mixed thoroughly. Add lemon juice and zest. Pour mixture into a saucepan and turn heat to medium- low. Add butter pieces to saucepan, if using, and cook over medium-low heat, stirring consistently, until mixture thickens. This should take about 6-7 minutes. Make sure to taste for sweetness and add more xylitol (or sugar substitute) if needed. Pour the lemon mixture into the pie shell. Bake until the filling is set, about 13-16 minutes. Cool before serving. Tip: Top with coconut whip cream or plain whipped cream.