You had me at Lemon! I love lemon desserts and this dish is no exception despite its healthy ingredients. This dessert is so easy to make and it really does taste very indulgent.
INGREDIENTS
For the crust:
3 tablespoons coconut oil
1 tablespoons honey
2 cups unsweetened shredded coconut
1 cup almond flour (also known as almond meal or ground almonds)
1 pinch sea salt
2 egg whites (save the yolks for the lemon filling)
For the filling:
3 eggs + 2 egg yolks
5 tablespoons natural maple syrup
1/3 cup lemon juice
zest of 1 lemon
1⁄4 cup coconut flour
METHOD
Preheat the oven to 180˚C and line the base of a tart dish with parchment paper.
Melt the coconut oil in a medium saucepan over medium heat. Add the honey, shredded coconut, almond flour and salt, mix until well combined and remove from the heat. Add the egg whites and mix until the mixture becomes very sticky. Pat the mixture into the bottom & the sides of the prepared pan and press down firmly. Bake for 8 -10 minutes or until slightly brown and then remove from the oven.
Meanwhile, start preparing the filling. In a large bowl with an electric mixer, beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for two additional minutes. Pour the filling over the baked crust and bake for 20 minutes or until the centre is set. Let it cool completely and then serve on its own or with a side of fresh coconut yogurt. Serves 8.
Tip: You can use the coconut base for other creations such as pumpkin or lime pie.
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Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!