Luscious lemon tart (low FODMAP)

30 Minutes prep • 1 hour cooling time • Low FOMAP • Gluten-free • Serves 8 • This tart is simply divine if you love lemon. The combination of the sweet crust with the tangy sweetness of the lemon curd makes my mouth water every time I think of this tart! It’s easy to make and certain to please.

Ingredients: Crust

1/4 cup sugar

1 teaspoon vanilla extract

1 cup almond meal (1/4 cup is low FODMAP serving)

4 tablespoons melted butter or coconut oil

2 tablespoons finely shredded coconut

Ingredients: Lemon Curd

4 eggs

1 1/2 cups granulated sugar

1 tablespoon lemon zest (about 1 lemon)

6 tablespoons unsalted butter, softened to room temperature (or use salted butter and omit the 1/8 tsp of salt)

1/2 cup fresh squeezed lemon juice (about 4 lemons-preferably Meyer)

1/8 teaspoon salt (unless you used salted butter in which case you leave the salt out)

Whipped cream and mint leaves for serving (optional).

Directions

Preheat oven to 350 degrees F.

Prepare 9-inch tart pan by coating lightly with coconut oil (or vegetable oil)

In a medium bowl combine all ingredients until well mixed.

Put the mixture in your tart pan and use your fingers to press it out into an even layer in the pan right up to the edges. You can also run it up the edges of the pan if you like a thicker crust on the edge.

Bake for about 10 minutes to set. The edges of the crust will just start to brown. Remove and let cool.

Meanwhile, make the lemon curd.

Put lemon zest and sugar in a food processor and blend for a minute to combine zest into the sugar.

Add softened butter and pulse to combine. Add lemon juice and pulse to combine.

Add eggs one at a time and pulse to combine after each addition.  Add salt (unless you used salted butter).

Place mixture in saucepan or double boiler and stir constantly until just boiling and thickened.

Remove pan from heat. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.

Spread the cooled lemon curd on the cooled tart crust. Keep in fridge until ready to serve.

When ready to serve, cut and serve each slice with a spritz of whipped cream and a sprig of mint.

Eat and enjoy every bite because you can!

Pro Tips: Do not use bottled lemon juice. Use fresh-squeezed lemon juice. Meyer lemons preferred. You can prepare the lemon curd ahead and refrigerate the curd for up to 7 days.

This marvelous crust can be used for any number of fruit tarts so use your imagination!

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