Lemon Tart Cake/Pie



Crust ingredients:

  • 3/4 cup of coconut flour

  • 3 tablespoons of coconut oil

  • 2 tablespoons of gee or grass fed butter

  • 2 eggs

  • 1 teaspoon of vanilla extract

  • 1 teaspoon liquid stevia

Lemon filling ingredients:

  • zest of 6 lemons

  • 3/4 fresh lemon juice (make sure you strain your

  • lemon juice don't want lemon seeds in your cake)

  • 1 teaspoon liquid stevia (4 teaspoon if you use

  • powdered stevia)

  • 2 tablespoon gee or butter

  • 2 tablespoon coconut oil

  • 2 eggs

  • 4 egg whites


Pre-heat oven 350

Crust Instructions:

Mix the melted coconut oil, butter, and eggs together and add to the coconut flour and stevia. Press into a 9 inch pan bake for 10-15 minutes in pre-heated oven. remove and set aside.

Instructions to make the lemon filling:

blend lemon juice, lemon zest, and stevia in a blender which should yield around 3/4 cup of lemon mixture. heat up the butter, coconut oil and lemon mixture in a saucepan on medium heat. meanwhile, whisk the eggs and egg yolk in a small bowl. Add the eggs to the warmed lemon mixture, whisking the entire time. keep whisking until the mixture thickens 5 minutes or so. add this directly to the cooked crusted pan and bake for 10 minute. refrigerate for a few hours or overnight. 

Rachel FranckRecipes