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Lemon Tart: Healthy, Beautiful & Delicious
By Holly Darnell, RD
April 29, 2023
A lemon tart is one of those spring and summer dessert recipes that you want to have in your arsenal, as it can wow at a dinner party but also double as a simple dessert to have with your family or simply indulge on your own.
But when I say "indulge," this lemon tart variation is far healthier (yet just as delicious) as the classic lemon tart. With some ingredient swaps, you’ll still have that vital lemon curd and that vibrant yellow color that you want.
Flour, butter, sugar, cream, eggs, lemon juice. That’s what the average lemon tart calls for in its crust and lemon curd filling. Not exactly loaded with health, particularly the white flour, sugar and cream.
Instead, this recipe uses blanched almond flour in the crust. This type of almond flour works well in baked goods and it doesn’t overwhelm you with its almond flavor. Almond flour is an especially good source of vitamin E. It also contains iron, manganese, magnesium, potassium, calcium and other minerals.
The curst also uses performance fat coconut oil. The medium-chain fatty acids found in coconut oil provide the perfect source of energy because they only have to go through a three-step process to be turned into fuel, as opposed to other fats that have to go through a 26-step process.
In the lemon curd, there are seven great ingredients that deliver the goods. Eggs provide healthy fats and help plump up the curd. For more healthy fats, you can use either coconut oil or unsalted butter.
Lemons are turned into both zest and lemon juice to provide that tart taste as well as lemon color. They’re also loaded with antioxidants.
Maple syrup is used over sugar, as it still provides the sweetness you need alongside some vital phytochemicals.
Lastly, this lemon tart recipe also uses Multi Collagen Protein Gut Restore, a collagen protein powder with a lemon ginger flavor. It includes SBO probiotics and glutamine to support gut microflora, gut lining and gut integrity alongside skin and joint benefits provided by the collagen. You can also substitute unflavored Multi Collagen Protein.
Fortunately, this will end up looking like a dessert masterpiece, it doesn’t requite that much work or skill to get it there. It took me a little while to find the right amounts of ingredients to get the right texture, so I’ve done that leg work for you!
Okay, first preheat the oven to 350 degrees F and lightly grease a nine-inch tart pan with coconut oil spray. Place almond flour, salt, coconut oil and egg in a food processor and pulse until mixture forms a ball. Don’t have a food processor? Then use a wooden spoon and go to work until it’s fully blended.
Press the dough into the tart pan and prick several times with a fork. Place parchment paper on top of the crust and place a pie weight, such as metal beads, on top. Bake for 10 to 15 minutes or until the crust begins to turn golden. Set aside and allow to cool for at least 15 minutes.
While the crust is cooking, make the lemon curd. In a medium saucepan, whisk together lemon zest, lemon juice, eggs, honey, Multi Collagen Protein Lemon Ginger and salt. Add coconut oil or butter to the saucepan over low heat, ensuring to whisk the entire time.
Once the oil or butter has melted (about five minutes), increase the heat to medium. Whisk constantly for 15 to 20 minutes so that lemon curd thickens. This is the hardest part, as to get a great curd, you do need that much time. If you have a stand-up mixer, you can put it on low and use the whisk attachment for that amount of time.
Remove the curd mixture from the heat and allow to cool for 10 minutes, stirring occasionally. Place lemon curd in a glass container, cover with a plastic wrap and store in the refrigerator. Chill for at least two hours or overnight.
Pour lemon curd over the cooled, baked crust and place in the oven. Bake until the curd has set, but still jiggles slightly in the center when shaken, about 15 minutes.
Remove the crust from the oven and let cool on a rack until it reaches room temperature. Transfer to a refrigerator to chill, at least three hours or up to overnight.
Optionally, add some thinly sliced lemons and mixed berries on top. Slice into 12 servings. Enjoy!
Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.
AuthorHolly Darnell, RD
Lemon tart is a classic French dessert, but it doesn't need to be made with tons of flour, cream and sugar in order to be delicious. Try this healthy version of lemon tart. You, and your potential guests, won't be sorry!
2 cups blanched almond flour
½ teaspoon sea salt
2 tablespoons coconut oil, melted
4 eggs at room temperature
2 tablespoons lemon zest (about 2 lemons)
½ cup fresh lemon juice (4 lemons)
½ cup maple syrup
½ teaspoon sea salt
½ cup coconut oil or grass-fed unsalted butter
mixed berries and thinly sliced lemons (optional toppings)
Preheat the oven to 350 and lightly grease a 9-inch tart pan with coconut spray.
Place almond flour, salt, coconut oil and egg in a food processor and pulse until mixture forms a ball. (Or use mixing bowl with a wooden spoon.)
Press the dough into the tart pan and prick several times with a fork. Place parchment paper on top of the crust and place a pie weight on top. Bake for 10–15 minutes or until the crust begins to turn golden. Set aside and allow to cool for at least 15 minutes.
While the crust is cooking, make the lemon curd. In a medium saucepan, whisk together lemon zest, lemon juice, eggs, maple syrup, Multi Collagen Protein Gut Restore and salt. Add coconut oil or butter to the saucepan over low heat, ensuring to whisk the entire time.
Once the oil or butter has melted (about 5 minutes), increase the heat to medium. Whisk constantly for 15–20 minutes so that lemon curd thickens. Remove from the heat and allow to cool for 10 minutes, stirring occasionally.
Place lemon curd in a glass container, cover with a plastic wrap, and store in the refrigerator. Chill for at least 2 hours or overnight.
Pour lemon curd over the cooled, baked crust and bake until the curd has set, but still jiggles slightly in the center when shaken, about 15 minutes.
Remove from the oven and let cool on a rack until it reaches room temperature. Transfer to a refrigerator to chill, at least 3 hours or up to overnight.
Optional for topping, add sliced lemons and mixed berries.
Slice and serve. Refrigerate whatever remains, if any! Consume within one week for optional freshness. This dessert also freezes well.
Serving Size 1 slice (64g) Calories 221, Carbs 14.6 grams, Fiber 1.3 grams, Sugar 12.4 grams, Fat 16.6 grams, Saturated Fat 7.8 grams, Unsaturated Fat 7.7 grams, Trans Fat 0.3 grams, Cholesterol 89 milligrams, Protein 6 grams, Sodium 222 milligrams (15% DV)