Fresh, bright, and delicious! This lemon tart is delightful, whether your gluten free or just ready for something a little different. The almond in the crust is delicious with the lemon filling! Perfect for Easter!
Spring is still trying to make it's way around here. It's pretty typical where I live to have a few days of warm, beautiful days, followed by a burst of cold wintery feeling days in the spring time. We are headed into those warm days, just in time for Easter.
Warmer weather always feels like it's time for fresher flavors. This lemon tart is perfect for bringing in those fresh flavors. Lemony and fresh, this tart is really delicious! Put a few berries on top and it's even better. And you can make it gluten free.
The crust is made mostly from oats and almond flour. It has a great flavor. The almonds with the lemon is especially delicious! If you are looking for a dessert for Easter, or really any time, this is a good one.
Lemon curd
1 cup sugar
zest of 1 lemon
1/2 cup lemon juice
3 eggs
4 egg yokes
1/4 cup butter
Combine sugar, zest and juice in a saucepan. In a bowl, whisk together eggs. Whisk eggs into sugar mixture. Heat on medium low heat, stirring constantly, until mixture thickens. It will probably take about 8 minutes.
Remove from heat. Add butter a little at a time, stirring in between additions. Push mixture through a fine-mesh sieve into a bowl. Store in the refrigerator until ready to use, up to two weeks.
Crust
1 cup gluten-free oats
1 cup almond flour or meal
1/4 teaspoon salt
2 tablespoon sugar
1 1/2 tablespoon maple syrup
4-5 tablespoon unsalted butter
Place oats, almond flour, salt and sugar in a food processor. Process until you reach a fine meal. Add maple syrup and melted butter. Process again until it starts to stick together and a dough starts to form.
Press dough into an 8 inch tart pan, pressing dough along the botttom and the edges. Bake at 350 for 12 minutes. Increase heat to 375 and bake another 5-7 minutes and the crust starts to brown.
Assembly:
Let both the curd and the crust cool. Fill the crust with the curd. Decorate with blueberries or raspberries. Serve and enjoy!
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