Thursday 20 July 2017

Indy Power: Lusciously lemony goodness

 

Lemon Curd Tart
Lemon Curd Tart
Step 1: Blend filling ingredients
Step 2: Heat until thick
Step 3: Bake crust
Dr Coy's chocolate covered almonds

Indy Power

Zing into summer with this light, bright lemon tart that's both luxurious and virtuous...

LEMON CURD TART

This is so thrillingly zingy and the perfect balance of sweet and tart. Lemon curd is one of those things that always shocks me when I have the first taste - it never fails to be more delicious than I remembered.

This is so thrillingly zingy and the perfect balance of sweet and tart. Lemon curd is one of those things that always shocks me when I have the first taste - it never fails to be more delicious than I remembered.

Serves 8. Gluten-free, dairy-free & paleo-friendly

Ingredients

For the filling:

125ml melted coconut oil

125ml honey

3 whole eggs

3 egg yolks

Juice of 3 lemons, zest of 1

For the crust:

240g ground almonds

Pinch of sea salt

3 tbsp melted coconut oil

2 tbsp maple syrup

1 egg, whisked

Method

Preheat the oven to 180°C/ 350°F/gas 4. Add all of the filling ingredients to the food processor and blitz until combined.

Pour the mixture into a saucepan and place on medium heat. Whisk continuously until the mixture gets nice and thick (about 8 minutes). Make sure you don't let the mixture boil: you should be stirring almost the whole time.

Take the pan off the heat and transfer the lemon curd to a bowl. Cover with cling film so that the film is touching the mixture (to stop a skin forming) and place in the fridge to cool while you make your crust. Combine the ground almonds and salt in a large bowl. Add in the melted coconut oil, maple syrup and egg, and mix well.

Grease a 9in tart tin with a removable bottom with a little coconut oil. Press the mixture very tightly into the bottom of the tin and up the sides. Bake for about 12 minutes until golden. Set aside to cool completely.

When everything has cooled, spread the filling evenly into the crust. Chill for 2 hours, then serve.

INDY LOVES…

iw choc_almond.jpg
Dr Coy's chocolate covered almonds
 

Dr. Coy’s is an Irish brand that I’ve loved from the beginning. I’m all for their emphasis on ‘positive eating’ and their coconut oil is my favourite on the market. It’s organic, unrefined and, in my opinion, tastes better than any others I’ve tried. It doesn’t hurt that it comes in lovely kilner jars either — my cupboard is full of repurposed ones full of different nuts and seeds. Coconut oil isn’t all they do; they have a delicious range of nutritious chocolates, coconut flour and stevia, and I’m so happy to see that their products have become much more readily available — they’re popping up in all my local supermarkets. See drcoys.ie.

MY SUMMER SQUEEZE

You can easily make this tart into mini portion sized tartlets that are really cute for summer parties. Instead of pressing the crust into your tart tin, grease a cupcake tin with some coconut oil and then press the mixture very firmly into the bottom and up the sides. Then bake them and fill them as above. You should get 8–10 mini tarts. If you’re short on time, make the curd the day before and just bake the crusts the day of, and fill them right before your guests arrive. You won’t need to chill them like you would with the full-size tart as they don’t need to be sliced. 

SUPER SPREAD

This filling makes a gorgeous lemon curd spread. If you have any extra, store it in the fridge in an airtight jar for 1–2 weeks and use it on toast or scones; it’s also really yummy on pancakes. Whether you’re using it for the tart or a spread, you can also try adding in some orange or lime zest.

thelittlegreenspoon.com

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