Long gone are the days of low-fat and nonfat foods as the staples of a healthy diet. We know now the importance of fat for weight management, managing inflammation and decreasing cravings. Egg yolks are a great fat to have in the diet and are one of the few foods that contain vitamin D!
1 1/2 cups almond flour
2 Tbsp honey
1/4 cup coconut oil, melted
1 Tbsp fresh squeezed lemon juice
1 tsp lemon zest
3 Tbsp lemon zest
1/4 cup fresh squeezed lemon juice
1/2 cup honey
2 large eggs (room temp)
1/4 tsp salt
1/4 cup coconut oil
1 tsp honey
3 Egg Whites
¼ teaspoon Salt
2 tsp chopped mint leaves
Preheat oven to 350 degrees F.
In a medium bowl, stir together ingredients for the crust.
Press the dough into the bottom and up the sides of a tart pan. Bake the crust for 10 minutes, until golden brown.
Allow the crust to cool completely before adding the lemon filling.
In a medium saucepan, whisk together lemon zest, lemon juice, honey, eggs, and salt. Once combine, add coconut oil and cook over low heat until the coconut oil has melted.
Increase temperature to medium heat, whisking constantly. Cook for 10 to 15 minutes until the mixture has thickened.
Remove the lemon curd filling from heat and strain into a bowl. Cool the curd for 15 minutes in the freezer.
Pour the filling into the cooled tart crust. Place the filled tart in the refrigerator for at least 1 hour, until the curd is set.
Make the meringue by beating the egg whites with a whisk attachment in the bowl of a stand mixer. Once the mixture starts to form soft peaks, add honey. Continue beating until the mixture forms stiff peaks.
Cover the filling with the meringue. Place the tart in the oven and set broiler to high. Broil until the top of the meringue is browned, approximately 1 to 1 1/2 minutes.
Top the tart with freshly chopped mint. Serve immediately.