GLUTEN-FREE LEMON CURD TART WITH BERRIES

This luscious lemon curd tart is gluten-free, dairy-free, and refined sugar-free! It’s made with a tender almond flour crust and garnished with fresh mixed berries.

There’s no need to skip pie, just because you’re avoiding gluten. This luscious Lemon Curd Tart recipe makes a special dessert that everyone loves, whether they’re following a gluten-free diet, or not. With no dairy products or refined sugar, it’s a dessert that all your guests can safely enjoy!

This luscious lemon curd tart is gluten-free, dairy-free, and refined sugar-free! It's made with a tender almond flour crust and garnished with fresh mixed berries.

Ingredients

Almond Flour Crust
1 cup Superfine Almond Flour
1 cup oat flour certified gluten free, if necessary
1/4 cup coconut oil, melted (or grass-fed butter)
3 tbsp maple syrup
Lemon Curd
1 tbsp Meyer lemon zest
3 eggs
1/3 cup honey
1/2 cup freshly squeezed Meyer lemon juice OR you can use regular lemons
6 tbsp coconut oil or grass-fed butter
fresh berries for garnish

Instructions

Preheat oven to 350°F. Line the bottom of a 13" x 4" oblong tart pan with a removable bottom with parchment paper and grease the sides. Alternatively, use a 9" round tart pan with a removable bottom, line and grease.
Combine superfine almond flour and oat flour and stir in melted coconut oil (or butter) and maple syrup until well blended.
Transfer to tart pan. Press firmly into the bottom of the pan and up the sides, as evenly as you can
Prick all over with a fork. This will allow the steam to escape and prevent the crust from puffing up while it bakes
Transfer to oven and bake for 10 - 12 minutes or until golden. Edges will begin to brown slightly. Remove and let cool completely before adding filling.
Lemon Curd
Zest the lemons. While Meyer lemons have a wonderful flavour, you can certainly use regular lemons in this recipe. If using Meyer lemons (which are often smaller) you may need 2 to get enough zest. Squeeze the juice, measure 1/2 cup and set aside.
Whisk the eggs in a medium saucepan with a heavy bottom. Whisk in the honey and lemon zest.
Set over low - medium heat and whisk constantly until mixture is pale yellow and slightly thickened. If you have the heat too high, the eggs will start to cook too soon and become lumpy. But don't despair--If this happens, just turn the heat down, keep stirring and you'll be able to strain out the solids later. Be patient. This takes a while.
Stir in the lemon juice and the coconut oil (or butter), one tablespoon at a time. Keep stirring to prevent it from scorching on the bottom. Continue to cook and stir until the mixture has thickened and is just beginning to bubble. You'll think it will never happen . . . but it will. Don't let it boil.
Remove from heat and strain through a sieve. Don't skip this step. You'll be surprised at the solids that remain in the sieve. If not using right away, store in glass jars, covered, in the refrigerator. The lemon curd will thicken as it cools.
Pour slightly cooled lemon curd into the prepared crust, smoothing to the edges. Garnish with fresh berries and chill until serving time. Cut into 6 pieces and serve.