Our new paleo LEMON TART is SO good friends! Everyone who snagged a bite or two it has been blown away! Even one of my grandson’s little friends said: “…you’re the one that made that lemon dessert right? It was so good!” – and he’s like 7 so that was a huge compliment!
This paleo LEMON TART is a recipe that came together while working on another recipe actually. I LOVE when that happens! It’s quite unpredictable so when a twofer happens, it’s spectacular! The recipe this one came from was born from is yet to be finalized, so let’s just enjoy this one for now shall we?!
SURPRISE! Another recipe using our PIE CRUST RECIPE/MIX! I am in total creation mode for that crust recipe/mix since we want you to be able to use it all year long. It’s not just for pie and is so versatile!
A few of our other recipes using our PIE CRUST REICPE OR MIX:
Couple notes about this recipe. To make the crust especially complimentary to the filling, I’ve added lemon zest as well as using a Lemoncello sparkling water in the mixing process. This is totally optional, but gosh it adds a nice hint of flavor. I also added a lil’ sprinkle of organic vanilla sugar to the crust edge after the egg wash step. Totally optional of course, but gosh it makes it sparkle doesn’t it!
The filling recipe will make more than you need for a 9” tart shell. Never fear, pour the extra 1½ cups or so into individual ramekins for a single serving to “treat yourself” later on tonight when you need just a little something before bedtime. Or you can halve the filling recipe and have your tart not quite as full, still very tasty. You have a larger edge showing, but hey maybe add a layer of non dairy whipped cream on top before you add that fruit? Just sayin’! That would be quite dreamy!
Alright enough reading! Ready, set, BAKE!
For this recipe you’ll need the following:
lemon tartCourse: DessertCuisine: AmericanDifficulty: moderate
a dreamy lemon dessert perfect for all your favorite berries!
1 PIE CRUST RECIPE or PIE CRUST MIX
1 tsp lemon zest (opt)
¼ cup lemon sparkling water (opt)
1 egg, whisked (for egg wash, opt)
Vanilla Infused organic sugar (by Balanced Bites, opt)
¼ c water
2¼ tsp gelatin
1 c maple sugar
⅔ cup fresh lemon juice
4 tsp lemon zest
¼ tsp fine sea salt
6 egg yolks, room temperature
1½ cup non dairy plain yogurt
1-2 cups of fruit
2 tbsp apricot jam (opt)
- Preheat your oven to 350°. Make a single pie crust as directed, adding lemon zest to dry ingredients and using ¼ cup lemon sparkling water instead of plain water.
- Roll out to approximately a 10-11” circle between two pieces of lightly dusted parchment paper. Carefully place this disc inside the tart pan and press it evenly into the bottom and up the sides of the tart pan. You’ll want it about ¼“ thickness all around. With the excess dough hanging over the edge, use your rolling pin and roll it right over the top of the pan and it will cut it right off. Poke holes along the bottom so steam can release while baking. Sprinkle bottom of the crust with organic sugar (opt) before baking.
- Place tart on a baking sheet and bake for 10 minutes. If you want to add the egg wash, now is the moment! Remove from the oven and brush the egg on the top edge of the tart crust and sprinkle with organic sugar if using. Return to the oven to continue baking for an additional 18-20 minutes or until the crust is golden brown.
- If you’re skipping the egg wash, no need to remove it from the oven. Bake for approximately 30-35 minutes or until the crust is light brown. Check it around 10 minutes in to make sure the bottom isn’t bubbling up. If it is, simply poke it with a fork to release the steam.
- Remove from the oven and cool completely.
- For the filling: place the ¼ cup water in a small saucepan, sprinkle the gelatin on top and set aside.
- Add maple sugar, lemon juice, lemon zest and salt to a medium sized saucepan. Heat over medium heat, stirring occasionally until sugar is melted. While this mixture heats up, add the egg yolks to a heatproof bowl and whisk well.
- Once sugar is melted, SLOWLY pour this warm mixture into the whisked eggs in a very thin stream, whisking eggs constantly, to temper them. Once all the warm mixture is mixed with the eggs, pour back into the pan. Heat this over medium heat, stirring constantly, until it begins to thicken. Roughly 4-5 mins.
- Pour this mixture into a heat safe bowl and mix with a hand mixer for about 5 minutes until lighter in color and slightly cooler. Heat up the gelatin mixture until melted and pour this in a small stream into the lemon/egg mixture, while mixing.
- Beat for another 5-7 minutes or until mixture is room temperature. Fold in the yogurt and whisk to combine. You should have about 4½ to 5 cups of filing. Pour 3’ish cups into the prepared tart shell. Pour the rest of the mixture into small ramekins and enjoy as an individual treat topped with fruit.
- Refrigerate for a minimum of 4 hours or until set. To serve, top with fruit of choice. Melt apricot jam in a small bowl and carefully brush the fruit, this step is totally optional but does make for a very shiny finish!
- Slice & enjoy!
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