PALEO, DAIRY-FREE, REFINED SUGAR FREE, GLUTEN FREE AND GRAIN FREE
This recipe was inspired by some beautiful, sweet, fresh strawberries that I picked up from a local farmer. The tart lemon flavor of the Lemon Curd is the perfect complement to the sweet strawberries. The Thumbprint Cookie Dough used as a tart crust is easy to work with and not too sweet.
Make the lemon curd first so that it can be chilling in the refrigerator while you prepare the crust.
Make the cookie dough recipe and press the dough into a pie pan. Bake at 350°F until golden brown, about 20 minutes. Allow the crust to cool before assembling the tart. Spread the lemon curd into the tart crust about ½”-¾” thick or however much you like. Place strawberries into the lemon curd and chill your tart until you are ready to serve.
Easy Paleo Lemon Curd
Makes: 1½ CUPS
2 egg yolks
⅓ cup raw honey
½ cup fresh lemon juice
zest from 2 lemons
pinch of sea salt
6 TBS coconut oil or ghee
In a small saucepan, whisk together eggs, yolks, honey, lemon juice, salt, and zest. Add coconut oil or ghee, and turn on heat on low.
Stirring constantly, cook on low until the fat of choice is completely melted and incorporated.
Turn heat to medium. Continue stirring as the mixture thickens, about 5-7 minutes. Tiny bubbles will begin to surface when the mixture is done.
Immediately remove from heat and strain through a sieve. Store in an airtight container and refrigerate. The curd will continue to thicken as it sets. Chill for at least 1 hour before pouring into the baked crust.
2 cups almond flour
1 cup arrowroot
1 teaspoon salt
1 teaspoon vanilla
⅓ cup maple syrup
¼ coconut oil, melted
Preheat the oven to 350°F.
Combine all the cookie dough ingredients into a food processor, and pulse until fully combined. The dough will be crumbly in texture. Press the dough into a 9” pie pan using your fingers and bake until light golden brown- about 20 minutes.