Every now and then, I find myself wistfully thinking about taking Amir away for a weekend in Paris, and eating all the buttery croissants, sweet macarons and delicious tarts and pastries that we can manage.
In his fantasy, we may well devour lots of cheese and wine, too, but I’m all about the sweet tooth…
One of my favourite French desserts (and, believe me, there are lots!) is Tarte au Citron. Zesty, light and full of delicious, sweet flavour, it gets my tastebuds tingling and my mouth smiling.
When I stumbled across this recipe for Paleo lemon curd, I knew that i had to turn it into gluten-free, diet-friendly lemon tarts, AKA Tarte au Citron. While this isn’t a vegan recipe like many of my other puds, I feel like it deserves a place in the spotlight – and it’s so pretty that I hope you’ll forgive me!
I love this dessert because it’s summery and fresh, and gazing at it will always make me think of the sunshine. Enjoy, and eat up, folks!
Paleo Lemon Tarts (Tarte au Citron)
- For the pastry –
- 2 cups almond flour
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 1 egg
- Pinch salt
- For the lemon filling (adapted from Flavour and Savour) –
- 3 eggs
- 3 tbsp honey
- 1 tbsp stevia
- 1/3 cup lemon juice
- 1/3 cup coconut oil
- Zest of one lemon
- 1/4 – 1/2 tsp turmeric to colour (optional)
- Drop lemon extract
- Pinch salt
- Preheat your oven to 180C, then grease a few small tart cases or one large tin. Pulse together the pastry ingredients until they come together to form a dough, then press into the base of your tins and up the sides. Prick with a fork, then place in the oven for around 8 minutes, or until golden. Set aside.
- To make the lemon filling, gently whisk together your ingredients in a large saucepan. Place over a low heat, and whisk constantly until the mixture has thickened (don’t stop, else the eggs will scramble!) – it took me around 5 minutes. Remove from the heat, then blend if a little lumpy. Leave to cool, before spooning into your tarts and placing in the fridge or eating straight away!