My Mum has fantastic skills in the kitchen, I definitely owe thanks to her for passing on her cooking skills. This is her lemon tart. She always takes my advice on making dishes healthier and they remain to impress! Enjoy this lemon treat with the ones you love.Mums Lemon Tart

Pastry Ingredients
1 & 1/2 cups of organic sprouted spelt flour
2 tbsp organic coconut sugar
170g chilled organic grass-fed butter
1 tbsp cold water

Make the pastry in a food processor.  Process all ingredients until combined.  Turn out on a lightly floured surface and bring together with hands.  Shape into disc and wrap in some plastic.  Refrigerate for about 20 minutes
Roll out the pastry between two sheets of plastic wrap or glad bake to 3mm thick.  Carefully place in un-greased pie tin (with removable base) and prick bottom of pastry 10 times with fork
Place into the freezer for 1 hour.  (Freezing the pastry means you do not need to blind bake it)
Preheat the oven to 200°C (390F) and bake for 15 minutes or until golden

Filling Ingredients
3 organic eggs from pastured hens
3/4 cup organic coconut sugar
3/4 cup organic grass-fed cream
150 mls or juice from an organic lemon

Reduce the oven to 160°C (320F). Pour the whisked ingredients into the pie shell and bake for 25 minutes or until just set in the centre
Cool in the tin
Serve with seasonal berries and organic grass-fed cream

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