This recipe has summer written all over it! An almond and oat flour crust contains the thick lemony curd. Garnish with fresh berries or your favorite thinly sliced fruit for a refreshing treat.
Coral Ward is an award winning author, creator of @glutenfreewithcoral, and host of the No. 1 gluten-free podcast, Gluten Free You and Me. She provides hope, inspiration and resources, and through her advocacy, she has created a safe and uplifting community for all gluten-free warriors.
- Almond Flour Crust
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup coconut oil
- 3 tablespoons maple syrup
- Lemon Curd
- 1 tablespoon lemon zest
- 3 large eggs
- 1/3 cup monk fruit
- 1/2 cup lemon juice (3-4 lemons)
- 6 tablespoons coconut oil
- Fresh berries/fruit for garnish
Almond Flour Crust
1. Preheat the oven to 350°F.
2. Line the bottom of a 9-inch round or 13″ x 4″ oblong tart pan with a removable bottom with parchment paper and grease the sides.
3. Combine finely ground almond flour and oat flour and stir in melted coconut oil and maple syrup until well blended.
4. Transfer to the tart pan. Press firmly into the edges of the tart pan first, then press into the bottom of the pan, as evenly as you can.
5. Prick all over with a fork at ½ inch intervals.
6. Transfer to the oven and bake for 10-12 minutes, or until golden. Edges will begin to brown slightly.’
7. Remove and let cool completely before adding the filling.
1. Begin by melting the coconut oil in a glass measuring cup (melt in 30-second increments in the microwave until fully melted). Set aside.
2. In a medium glass bowl, whisk the eggs with monk fruit until well combined.
3. Zest the lemons.
4. Squeeze the juice and measure 1/2 cup. Add the freshly squeezed lemon juice and lemon zest to the bowl and whisk again.
5. Slowly add the melted coconut oil a little at a time while continuing to whisk.
6. Microwave on 50% power for 1 minute. Remove and give the mixture a thorough whisking.
7. Return to the microwave and heat on full power for 1 minute. Whisk again. Repeat at 1-minute intervals until the mixture thickly coats the back of a metal spoon. The time will depend on the power of your microwave oven.
8. Remove the bowl from the microwave and pour the mixture through a strainer into a clean bowl. Straining will remove the lemon zest and any bits of cooked egg.
9. Pour the slightly cooled curd into the cooled crust and refrigerate. The curd will thicken as it cools. When completely chilled, garnish however you like with fresh berries or thinly sliced fruit.
10. Enjoy your gluten-free dessert!
Copyright Coral Ward.