Healthy Lemon Tart Gluten-Free, Dairy-Free

You can eat a gluten- and dairy-free lemon tart without feeling bad about it. In this recipe, almond flour and coconut oil are used instead of regular flour and butter for the crust, and honey is used to naturally sweeten the lemon filling.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 cup honey
• 2 tablespoons arrowroot powder

Instructions:

Preheat the oven to 350F 175C

In a bowl, mix almond flour, melted coconut oil, maple syrup, and salt until well combined

Press the mixture into the bottom and up the sides of a tart pan to form the crust

Bake the crust for 10-12 minutes, until lightly golden brown

Let it cool

In another bowl, whisk together eggs, lemon juice, lemon zest, honey, and arrowroot powder until smooth

Pour the lemon filling into the cooled crust

Bake for 20-25 minutes, or until the filling is set

Let the tart cool completely before slicing and serving