Citrus season is at its peak, and I've been taking full advantage. Blood oranges, cara caras, grapefruits, lemons...I can't get enough. Especially lemon, though. Between juicing, lemon water, and dressing salads, we go through a ton of lemons every week. Desserts are pretty sparse around here, but a couple of weeks ago, I decided to surprise Toby and make a lemon curd tart. He isn't usually that into dessert, but (like me) he loves anything lemon. For the curd, I used honey and coconut oil in place of the sugar and butter. I was a bit skeptical of how well the honey would work (and how it would stand up to traditional curd), but it ended up the perfect consistency. The first time I made the tart, I used coconut flour for the crust, but I wasn't all that pleased with it. So, the second time around, I made a raw coconut and date crust, which we both loved. The tart lemon pairs so well with the nutty crust. And the best part is how quickly it comes together, since there isn't any baking involved.
If you don't care for coconut, an almond flour crust would work just as well. I have a recipe here (just spread the dough into a large tart pan, instead of the tartlets). If you want to make it completely raw/vegan, I've seen some great recipes without egg yolks. Just substitute the honey for agave.
for the curd:
6 egg yolks
1/2 cup fresh lemon juice
1/2 cup honey
a little less than 1/2 cup extra virgin coconut oil
zest of 1 lemon
for the crust:
About 5 oz. coconut flakes (not shredded)
4-5 pitted dates
2 tablespoons coconut oil
1 tablespoon raw honey
pinch of cinnamon
tiny pinch of sea salt
To make the crust, place the coconut flakes, dates, oil, honey, cinnamon, and salt into the bowl of a food processor. Process until it starts to stick together, stopping to scrape the sides as needed. Remove from bowl, and press into the bottom and sides of a round tart pan. Refrigerate while you make the curd.
For the curd, place the egg yolks, lemon juice, zest, and honey into a small saucepan. Whisk to combine (make sure everything is well incorporated). Whisking constantly, over medium heat, cook until it starts to bubble. Still whisking, add the coconut oil in small chunks. Let the mixture bubble for about a minute, before turning off the heat. Pour through a fine sieve. Remove crust from fridge and pour in filling. Refrigerate for 30 minutes, up to overnight. Serve chilled.