I love a good lemon dessert, who doesn't! I have a few friends with allergies from, gluten to eggs. I wanted to create a lemon tart that was, sugar, dairy, egg and gluten free. I researched a few different recipes and have tested this out a few times and it's a winner. This dessert will actually do your body some good with the anti-inflammatory properties of tumeric and vitamin c from the lemons. The crust is coconutty and delicious. The lemon curd is tart, sweet, smooth and tangy. You won't believe that it is dairy, egg and sugar free. I hope this dessert delights your friends as much as it has delighted mine.
Whipped Coconut Cream
In the bowl of a food processor, process the almonds, coconut, and salt until finely ground. Drizzle in the maple syrup and pulse until the mixture clumps together when pressed between your fingers. Use moistened fingers to press the crust into the sides, then the bottom, of a spring form tin, lined, with a loose bottom. Chill in the fridge.
Put the coconut cream, maple syrup, lemon zest and lemon juice, turmeric, cornflour and salt into a medium saucepan on low to medium heat. Gradually bring to the boil whisking continually,
Note: Whisking continually ensures that the cornflour doesn't clump.
Once the curd has thickened up (about 2-5 mins), turn off the heat and add the melted coconut oil and nutlex.
Note: if you can eat eggs the curd is delicious with 2 egg yolks whisked in. You can do this 2 minutes before taking it off the heat.
Pour the filling into the chilled crust, and chill until firm, about 4 hours (or cover and chill overnight).
Without tilting or shaking the can, remove the coconut cream from the refrigerator, open the can, and scrape the firm top part into a bowl. Using electric hand beaters, whip until the mixture holds soft peaks.
When the tart filling is firm, remove from the refrigerator and top with the coconut cream and berries. Optionally chill again to firm the coconut cream, 30 minutes or up to several hours.
Carefully remove the sides of the tart pan and place the tart on a platter or cutting board. Use a large, sharp knife to slice the tart into slender wedges, wiping the knife clean between cuts. The tart keeps well, refrigerated airtight, for up to 5 days.