La La La La Lemon!
One of my favorite desserts of all time is a lemon tart. But I thought it would be impossible to make one without sugar or flour (or at least an edible one). After some trial and error, I came up with a recipe that is not only edible, but downright delicious! The best part is that this recipe is super easy to follow as well. For a working gal like myself, that’s music to my ears…and mouth.
Makes 2 servings
2 dates (pitted)
1/2 cup almond flour
1 tablespoon cashews
1 tablespoon honey
Preheat oven to 350 degrees.
To make the crust, put the almond flour, cashews and dates in a blender. After a couple of minutes, the mixture should look like the texture of a graham cracker crust. Take 2 ramekins and line them with the almond flour crust. It should be sticky enough to work with and will mold in the ramekins very easily. Put in the oven for 10 minutes and then take out to cool.
To make the filling, juice 2 lemons (roughly 4-5 tablespoons from medium sized lemons). I find that rolling lemons and limes on your kitchen countertop helps break down the juices beforehand. With one of the juiced lemons, zest a whole lemon with a handheld grater. In a saucepan, pour the lemon juice and lemon zest and set on low heat. Next, beat the eggs and slowly add them and the honey to the saucepan. Constantly stir the filling for about 5 minutes on low heat. It should be a vibrant yellow color and have the consistency of a thick gravy.
After the crust has cooled, spoon the lemon filling into each ramekin. Place the ramekins in the refrigerator and cool for an hour. Turning lemons into lemonade desserts – paleo style. Serve chilled and enjoy!