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Lemon Tart with Sourdough Crust

Lemon Tart with Sourdough Crust
For the crust:
soak ¾ cups flour in a ½ cup starter, mixed well for 4 hours

4 tablespoons cold butter or coconut oil, cut into pea size pieces
1/4 cup rapadura or date sugar
1 egg yolk
Pinch salt
2 to 4 tablespoons cold water

Mix ingredients into dough until it has a grainy consistency continuing to work until it can be kneaded (add flour as needed), let rest for 30 minutes on counter, roll out on a floured board 1/8” thickness, lay into a greased pie pan, trim off edges and pinch sides.

Bake 10 minutes at 425

3/4 cup freshly squeezed lemon juice
3 lemons, zested
1 1/3 cups date sugar or maple syrup
5 eggs
Pinch salt
½ cup fatty cream from top of full fat coconut milk (no gums)

Preheat the oven to 300 degrees F.

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the coconut fat/cream.

Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.

Home Recipes Sweet Endings Lemon Tart with Sourdough Crust