I grew up in the Channel Islands and would frequently holiday in France, where Tarte au Citron is a restaurant staple and the taste of Summer itself. This Healthy Lemon Tart recipe has all of the flavour but with no refined flour or sugar, just a whole lotta nutritious goodness.
The crust is also super easy to make (you just need a food processor), unlike pastry which can be a right pain if you don’t know what you’re doing.
Click here to read it on the Fit Mum Formula blog where it was a guest post.
This tart is summery and brightly flavoured, but with no refined ingredients, low sugar, and high in fibre and nutrients.
Serve with berries and plain Greek yoghurt for some extra vitamins and protein.
Zesty Clean Lemon Tart
Serves 4-6
CRUST INGREDIENTS:
100g ground almonds or ground seeds
2 tbsp coconut flour
pinch salt
1 tbsp melted coconut oil
2 dried figs
FILLING INGREDIENTS
8 tbsp almond milk
1 lemon, flesh & juice
1 tbsp. arrowroot powder
Pinch salt
1 tbsp. Liquid stevia, or to taste (different brands vary)
1 tsp vanilla extract
METHOD
Preheat the oven to 180°c.
Blend all the crust ingredients together in a food processor, then press into a greased pie dish.
Bake for 15 minutes then allow to cool.
Soak the gelatine leaves in cold water for 5 minutes.
Discard the water then blend the soft leaves with the remaining filling ingredients, and pout into the pie crust.
Refrigerate until set (at least an hour) before serving.
