Lemon Tart

17th April 2016

Lemon pie

I’m not a huge baker, but when I do decide to make a dessert I try to make it at least a little bit healthy.

Green Kitchen Stories is my favorite site to use when baking and their Lemon Tart does not disappoint!

The ingredients are staples that I always have in my kitchen, so this tart is perfect to satiate my sweet tooth when the mood strikes!

Lemon Tart

Pie Crust (gluten free)

Custard Filling (sugar free)

  1. Making the crust: Mix nuts and dates in a blender for about a minute (it’s ok if the nuts aren’t completely grinded) and pour the mixture in a bowl. Cut the butter into small pieces and add to the bowl together with the rest of the ingredients. Use your hands to work the pastry. Coat the bottom of a 9” tart pan with some butter, and distribute the pastry evenly on the bottom and the sides. Prick the pan with fork and put it in the fridge for about 20 minutes while you make the custard.
  2. Making the custard: Heat butter, soy milk and vanilla pod in a saucepan on medium heat. Add lemon juice, zest and agave syrup. Bring to a boil while stirring, then lower the temperature and let it simmer for about five minutes. Remove the vanilla pod, set aside and let it cool. Whisk egg yolks, egg and corn starch with a manual whisk in a large mixing bowl for a couple of minutes, then add the lemon mixture while whisking.
  3. Pour the custard into the tart pan and bake at 350°F for about 20 minutes. The tart crust can easily get burnt so keep an eye on the oven. Let it cool before serving.

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