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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Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!