RECIPE, Eat

OMBRE CITRUS LEMON TART- GLUTEN FREE

Gluten-free, Grain-free, and Paleo friendly! This lemon tart is incredible.

It's hard to believe that this tart has a fraction of the sugar, calories, carbs, and fat of the real deal. The lemon filling in this version is so addicting. It's lemon-y, light, and a little sweet...Not at all like the overly icky sweet lemon pie fillings.

It's so good, it's hard to have just one slice!

OMBRE CITRUS LEMON TARTE

GLUTEN-FREE    GRAIN-FREE    PALEO FRIENDLY

 

TIME:

25 minutes (15 minutes prep and 10 minutes baking)

plus 2 to 4 hours refrigeration time

 

INGREDIENTS:

2 cups almond flour/almond meal

4 eggs

2 lemons (juice and zest)

1/4 cup coconut oil + 2 TBSP coconut oil, melted

1/4 cup honey

1/4 tsp salt

3 to 4 citrus fruits of different shades (such as: grapefruit, ruby red grapefruit, orange, mandarin orange, blood orange, lemon, meyer lemon, etc.)

**I used: 1 grapefruit, 1 blood orange, 1 mandarin orange, and 1 meyer lemon.**

 

DIRECTIONS:

This pie crust is my go to pie crust.

This pie crust is my go to pie crust.

PIE CRUST:

2 cups almond flour/almond meal

1 egg

2 TBSP coconut oil, melted

1/4 tsp sea salt


PIE CRUST DIRECTIONS:

Preheat oven to 350 degrees F.

In bowl or food processor, place almond flour and salt.  Whisk egg and coconut oil together then add to flour mix. Pulse mixture in food processor, or if mixing by hand (totally ok to do!) make sure the dough is mixed well. Roll dough into a big ball.

Lightly grease a pie pan (I use PAM cooking spray and recommend using a disposable pie pan with this crust) and place dough in center of the pie pan. Gently flatten dough into pan and form a pie crust. This crust is very malleable, so don't worry about over working the dough. 

After you form your crust, place crust in over at 350 degrees F for 8-10 minutes.

While crust is baking, get started on the lemon filling. When crust is done, take out of oven and slightly cool.

 

LEMON FILLING:

3 eggs

1/4 cup honey

1/4 cup coconut oil

Juice and zest from 2 lemons

 

LEMON FILLING DIRECTIONS:

In a small saucepan, whisk eggs and honey together. Add coconut oil, lemon juice, and zest whisking well while adding the ingredients to prevent lumps in the mixture. Simmer over low-medium heat, whisking frequently.

When mixture starts to curdle, mix well to a smooth consistency and simmer about 2 more minutes.  

Remove lemon filling from stovetop and let it slightly cool for about 2-3 minutes so that it is warm and not hot.

Pour filling into crust. Spread evenly. Place in refrigerator for 10-15 minutes.

 

CITRUS TOPPING:

3 or 4 citrus fruits of different shades.

 

DIRECTIONS:

Slice citrus fruits and arrange on top of tart in color order for the Ombre look (darkest to lightest color).  Refrigerate tart for 2 to 4 hours to set (overnight is best if possible).

 

NOTES: 

  • DOUBLE FILLING: If you don't plan on using a lot of fruit on top, double the lemon filling recipe. The amount in my recipe is enough for a tart, but if you're hoping for a big bite of lemon pie, you'll need to double up.
  • CITRUS TOPPING: It's more practical to peel the citrus fruits and slice into little bite size slices. You can still arrange an awesome looking topping taking this route and it will be so much easier to cut slices (the fruit slices don't cut well once on the tart).

 

 

ENJOY!!