Paleo 'Hail Merry' Lemon Tart Knock-Off
Try this Paleo Hail Merry Lemon Tart Knock-Off recipe, or contribute your own.
Try this Paleo Hail Merry Lemon Tart Knock-Off recipe, or contribute your own.
- 2 teaspoons vanilla
- 1 teaspoon vanilla
- 1/3 cup lemon juice
- 2 tablespoons lemon juice
- filling:
- 1/4 teaspoon sea salt
- crust:
- 1/2 cup coconut oil
- 1 cup unsweetened shredded coconut
- 1 cupraw almonds
- 1/4 cup honey or for a keto option try surkin
- zest one lemon
- optional: stevia to taste ( i used 5 drops)
- 1 cup raw cashews soaked a minimum of one hour, longer great!
- 1/3 cup full fat canned coconut milkor homemade thick and
- 1/4 cup honey ( i replace half with liquid stevia equivale
- 1 teaspoon lemon extract (the lemon is optional however it really heightens the lemon flavor)
- grated zest of 1-2 lemons (essential to the lemon don't leave out!)
- Carbohydrate 14.6677760437439 g
- Cholesterol 0 mg
- Fat 39.9166375114968 g
- Fiber 5.89075809085001 g
- Protein 5.36142291675813 g
- Saturated Fat 29.5647967599447 g
- Serving Size 1 1 Serving (124g)
- Sodium 83.624583333574 mg
- Sugar 8.77701795289387 g
- Trans Fat 2.27043050067831 g
- Calories 417 calories
Step-by-step
- For the crust, process almonds in the food processor until you have a meal/flour consistency.
- Add in remaining crust ingredients and pulse until well blended. You should be able to press the mixture together into a crust, add more honey or lemon juice if necessary.
- Press into greased individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.
- For the filling, process all ingredients until silky smooth (multiple minutes).
- Taste and add more sweetener if you prefer, or more lemon!
- Spread into the awaiting crust, and refrigerate until set and ready to eat!!
- If you have leftover filling, you can sandwich the creamy filling between two gluten-free graham crackers.
My Paleo Lemon Tart Adventure: A Kitchen Chronicle
As a busy working mom, finding time for anything beyond the whirlwind of daily life is a challenge. However, I deeply believe in nourishing my family with wholesome, delicious food, even if it means a little extra effort in the kitchen. This Paleo Lemon Tart recipe has become a recent obsession, a delightful escape and a testament to the fact that healthy eating doesn't have to be boring. I discovered this recipe while searching for healthier dessert options and instantly knew I had to try it. The beautiful, bright yellow filling, the satisfyingly crisp crust – it’s a perfect balance of tangy and sweet, a taste of sunshine in every bite.
The process of making this tart is surprisingly therapeutic. The rhythmic whir of the food processor as I made the crust was almost meditative. I love the simplicity of the ingredients: raw almonds, coconut oil, shredded coconut – all natural, wholesome goodness. The process of blending the filling is equally satisfying; watching the ingredients transform into a smooth, creamy mixture feels like a small act of culinary magic. Of course, the best part is the taste test! A tiny spoonful of the lemon filling, fresh from the processor, is a delicious reward for all that work.
The Crust: A Foundation of Goodness
The crust, made with almonds, coconut, and a touch of honey (or a keto-friendly alternative like swerve), is perfectly crisp and crumbly. I’ve experimented with different pan sizes; individual tartlets are perfect for a party, while an 8x8 pan is ideal for a quick dessert. I found using good quality coconut oil makes all the difference in the crust's texture. It adds a subtle sweetness and a delightful richness without being overly coconutty.
The Filling: A Symphony of Lemon
The filling is where the magic really happens. Raw cashews (soaked for at least an hour!), full-fat coconut milk, lemon juice, and zest combine to create a creamy, tangy filling that’s incredibly refreshing. I often add a touch of lemon extract, which really enhances the lemon flavor, and a little stevia for extra sweetness. It's all about balancing the flavors to your liking. One thing I've learned is that fresh lemon zest is essential; it adds a bright citrusy note that elevates the whole dessert.
Beyond the Tart: Creative Culinary Explorations
The recipe is surprisingly versatile. I’ve used leftover filling to create delightful “ice cream sandwiches” – layering the creamy mixture between gluten-free graham crackers. Imagine the possibilities! A chocolate version? A berry variation? The culinary possibilities are endless. This tart has become a blank canvas for my creative culinary adventures. I even considered making mini versions as individual desserts for a future get-together, they would be lovely to serve at the end of a summer barbecue.
More Than Just a Dessert: A Moment of Peace
Making this Paleo Lemon Tart isn't just about creating a delicious dessert. It's about taking a break from the daily grind, connecting with my creative side, and indulging in a moment of peace. In today’s fast-paced world, it’s essential to find those little pockets of time for self-care, even if it’s just the 30 minutes spent making this beautiful and healthy treat. And the smiles on my family's faces when they take that first bite? That's the ultimate reward.
A Final Note on Health and Happiness
This recipe reflects my commitment to healthy eating. It’s a balance between indulging in delicious treats and nourishing my body with wholesome ingredients. I believe food should be a source of joy, and this Paleo Lemon Tart delivers on both fronts. It's a testament to the fact that healthy eating doesn’t have to be a sacrifice; it can be a celebration of flavor, creativity, and well-being. So go ahead, try this recipe, and discover the joy of creating something delicious and healthy for yourself and your loved ones.
