Recipe: Reduced-Carb Lemon Tart

Makes: 18 Serves

Ingredients (Base):

  • 2 cups coconut flour
  • 4 tbsp ghee (melted)
  • 1/2 cup coconut (dessicated or shredded)
  • 3 eggs
  • 1/3 cup  cashews

Ingredients (Filling):

  • 8 Lemons (zest of 2, juice/some pulp of 8)
  • 2 tbsp ghee (melted)
  • 6 eggs
  • Stevia

Method

  1. Preheat oven to 180C (350F)
  2. BASE: In a food processor place all base ingredients (except eggs), pulsate until ingredients are mixed and then add in eggs and pulsate again.
  3. BASE: Line a baking tray with baking paper
  4. BASE: Pour base filling into baking tray and spread to cover the entire surface of the tray. Bake for 20 mins (until golden brown).
  5. FILLING: Remove the zest of two lemons, and juice 8 lemons
  6. FILLING: To the bowl of lemons add melted ghee and stevia
  7. FILLING: In a separate bowl whisk 6 whole eggs, now add the lemon/ghee/stevia mix and stir
  8. Pour the filling mix over the slightly cooled base and return to the oven for 15 minutes
  9. Optional: Add some shredded coconut to the top while the slice is still cooling