Recipe: Lemon and Coconut Tart

For the Crust|
3 tablespoons coconut oil
1 tablespoon honey
2 cups unsweetened shredded coconut
1 cup almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon filling)

3 eggs + 2 egg yolks
5 tablespoons maple syrup
1⁄3 cup lemon juice
Zest of 1 lemon
1⁄4 cup coconut flour

Preheat the oven to 180 degrees celsius and line the base of a 22cm pie or baking dish with baking paper. Melt the coconut oil in a medium saucepan over medium heat. Add the honey, shredded coconut, almond  our and salt. Mix until well combined and remove from the heat. Add the egg whites and mix in until it becomes very sticky. Pat the mixture onto the bottom and up 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 or blender, 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 serve.


For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.