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February 22, 2012

Lemon Tart (Grain-Free)

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 A grain-free lemon tart with a cookie-shortbread crust, whipped cream and berries sounds amazing!

Life’s moving a bit too fast for our family lately and we realized we needed some downtime to unplug and slow down. John and Molly invited us to their home – Apricot Lane Farm – just at the right time. There, we enjoyed the beauty of nature, listened to the wind blow through the trees, smelled the fragrant air, and relaxed.

A grain-free lemon tart with a cookie-shortbread crust, whipped cream and berries sounds amazing!

A grain-free lemon tart with a cookie-shortbread crust, whipped cream and berries sounds amazing!

John and Molly have been working hard! Apricot Lane was founded last year and they’re working to make the entire farm biodynamic. Picture 380 acres of Southern California beauty: beautiful rolling hills, fruit orchards, a vegetable garden, and now animals on the open pasture.

 A grain-free lemon tart with a cookie-shortbread crust, whipped cream and berries sounds amazing!

The kids loved feeding the chickens, gathering eggs, visiting the “shaggy cows”, and petting the sheep.

A grain-free lemon tart with a cookie-shortbread crust, whipped cream and berries sounds amazing!

A grain-free lemon tart with a cookie-shortbread crust, whipped cream and berries sounds amazing!

Molly is an amazing cook (love her blog!), so we ate very well. We enjoyed hamburgers with grilled red onions topped with a caramelized onion and garlic mayonnaise, kabocha squash fries, and roasted vegetables for dinner. The kids ate quickly, changed into their suits and ran for the hot tub while the adults lingered over a glass of wine by the fire. Good friends and good food – just the kind of evening we needed.

A grain-free lemon tart with a cookie-shortbread crust, whipped cream and berries sounds amazing!

Some of us in the family are on the Gaps diet, so when Molly asked me to make dessert, I had to get creative. After I mulled over many possibilities, I settled on a lemon tart with a cookie-shortbread crust, whipped cream and berries. Please don’t be jealous – we’re already getting beautiful plump berries at the market and the lemons came off the tree that afternoon. I was honestly stunned at how delicious the tart turned out. Instead of sucanat or honey, I chose honey-sweetened coconut, dried and then ground in my spice grinder. It makes a pretty fantastic substitute for sugar.

Thanks to John and Molly for your warmth and hospitality. What a blessing for our family.

Serves: Serves 10

Lemon Tart (Gaps, Grain Free)

Filling adapted from Barefoot in Paris.

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Ingredients

    For the sweet coconut:
  • 1/2 cup shredded unsweetened coconut
  • 2 tablespoons honey
  • For the crust:
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup sweet, dried coconut
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen )
  • 3/4 teaspoon Celtic sea salt
  • 1 stick unsalted butter, cold, cut into tablespoons
  • For the filling:
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 3/4 cup light honey (such as clover)
  • 4 large eggs
  • 3 large egg yolks
  • 1/4 cup lemon zest (make sure the lemons are organic)
  • 1/2 cup freshly squeezed lemon juice (about 6-8 lemons)
  • 1/8 teaspoon Celtic sea salt
  • For the whipped cream (For Paleo or Gaps - you can whip coconut milk using this method ):
  • 1 cup heavy cream (or whipped coconut milk)
  • 2 tablespoons honey
  • 2 cups blueberries, or berries of your choice

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Heat honey in a small saucepan over low heat. Pour over coconut and toss until coated. Spread evenly on a baking sheet lined with parchment paper. Bake for 8-10 minutes until just turning golden brown. Cool. Grind in a spice mill (or coffee grinder) until fine. (Can be stored in an airtight container for 8 weeks.)
  2. Place almond meal, coconut flour, coconut, gelatin, and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and process until dough forms a ball. Place dough on a piece of plastic wrap, form into a 9-inch disk, and wrap tightly. Chill in the refrigerator for 30 minutes. Remove dough from wrapping and press dough on bottom and up sides of a 10-inch round buttered tart pan. Bake at 350 degrees F for 12-14 minutes until golden brown on the edges.
  3. Place butter and honey in the bowl of a standing mixer. Beat butter and honey together until smooth. On low speed, add eggs and egg yolks one at a time, and then add the zest, lemon juice and salt. It will look curdled, so don’t worry!
  4. Pour the lemon mixture into a medium saucepan and cook over medium-low heat for 8-10 minutes until thick, whisking constantly. Cook, whisking constantly, until the mixture reaches 175ºF on an instant-read thermometer (don’t let the mixture boil). Pour into a bowl and cool for 20 minutes.
  5. Pour cooled lemon filling into baked tart crust. Cover with a piece of parchment paper, and chill in the refrigerator for 3 hours.When tart is chilled, pour cream into the bowl of a standing mixture. Whisk on high while slowly pouring honey into bowl. Whisk until soft peaks form. Spread whipped cream evenly over lemon filling and top with berries.
7.8.1.2
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https://deliciouslyorganic.net/lemon-tart-apricot-lane-farms/
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Filed Under: Baking, Desserts, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Paleo Recipes, Uncategorized | 49 Comments

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49 Comments

  1. Noelle (@singerinkitchen)

    February 22, 2012 at 12:52 pm

    This looks amazing! What a wonderful experience!
    to Noelle (@singerinkitchen)" aria-label='Reply to this comment to Noelle (@singerinkitchen)'>Reply to this comment
  2. Lucy Lean

    February 22, 2012 at 1:05 pm

    So jealous of your family time down on the farm with all that gourmet food.
    to Lucy Lean" aria-label='Reply to this comment to Lucy Lean'>Reply to this comment
  3. Bev Weidner

    February 22, 2012 at 3:12 pm

    What an awesome weekend! And your tart makes me weak.
    to Bev Weidner" aria-label='Reply to this comment to Bev Weidner'>Reply to this comment
  4. Amy G.

    February 22, 2012 at 3:52 pm

    What a beautiful post - the tart, California, and the antique silverware! I love it all.
    to Amy G." aria-label='Reply to this comment to Amy G.'>Reply to this comment
  5. Gillian

    February 22, 2012 at 4:33 pm

    That's a brilliant idea for a sugar substitute! Can't wait to try that in other recipes. Thank you!
    to Gillian" aria-label='Reply to this comment to Gillian'>Reply to this comment
  6. Katrina

    February 22, 2012 at 4:54 pm

    This is absolutely lovely! Yum!
    to Katrina" aria-label='Reply to this comment to Katrina'>Reply to this comment
  7. Dawn

    February 22, 2012 at 5:53 pm

    Looks yummy must try, but as I'm from Oz ......what weight is a "stick of butter" ? and what does the gelatin do ? Can't wait to try it !!
    to Dawn" aria-label='Reply to this comment to Dawn'>Reply to this comment
    • Deliciously Organic

      February 22, 2012 at 6:08 pm

      The gelatin binds the ingredients together since there isn't any gluten. I'm not sure how much a stick of butter weighs, but it's 8 tablespoons. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Cathrine

        February 22, 2012 at 6:21 pm

        Stick of butter weighs 113 gr:-)
        to Cathrine" aria-label='Reply to this comment to Cathrine'>Reply to this comment
  8. LiztheChef

    February 22, 2012 at 5:56 pm

    I think this delicious recipe could only be improved by adding Meyer lemons from our tree - lovely!
    to LiztheChef" aria-label='Reply to this comment to LiztheChef'>Reply to this comment
  9. HeatherChristo

    February 22, 2012 at 6:28 pm

    lemon tart is my kryptonite
    to HeatherChristo" aria-label='Reply to this comment to HeatherChristo'>Reply to this comment
  10. marla {family fresh cooking}

    February 22, 2012 at 7:41 pm

    Sounds like such a fun time with Molly & John. This tart looks amazing!
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  11. Kristina Vanni

    February 22, 2012 at 9:40 pm

    What a great way to slow things down. Your use of fresh ingredients makes this recipe even better!
    to Kristina Vanni" aria-label='Reply to this comment to Kristina Vanni'>Reply to this comment
  12. Allison [Girl's Guide to Social Media]

    February 22, 2012 at 10:40 pm

    This looks amazing. I love the sweetness and tartness of lemon tarts...lime ones too!
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
  13. Brooke @ Food Woolf

    February 22, 2012 at 10:52 pm

    What a beautiful getaway. I'm so happy you got the time to relax with your family. The girls look so unbelievably happy! Great recipe, too! Thanks for the inspiration.
    to Brooke @ Food Woolf" aria-label='Reply to this comment to Brooke @ Food Woolf'>Reply to this comment
  14. Yasemin

    February 23, 2012 at 7:52 am

    Ohhh Great...:)
    to Yasemin" aria-label='Reply to this comment to Yasemin'>Reply to this comment
  15. Carrie

    February 23, 2012 at 1:17 pm

    Are there any options for someone who HATES the taste and texture of coconut? I know its very healthy, but both my husband & I can't stand coconut. :-(
    to Carrie" aria-label='Reply to this comment to Carrie'>Reply to this comment
    • Deliciously Organic

      February 23, 2012 at 1:25 pm

      I used sweetened coconut in place of organic whole cane sugar (sucanat). So you could replace the coconut with the sweetener of your choice.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  16. aida mollenkamp

    February 24, 2012 at 4:04 pm

    Such a gorgeous post and that tart looks tasty too!
    to aida mollenkamp" aria-label='Reply to this comment to aida mollenkamp'>Reply to this comment
  17. MikeVFMK

    February 24, 2012 at 7:07 pm

    Looks like a much needed break for you family. And what a beautiful place, especially with the rolling hills and those chickens! Great looking tart, always love the lemon/blueberry combination.
    to MikeVFMK" aria-label='Reply to this comment to MikeVFMK'>Reply to this comment
  18. Kim

    February 25, 2012 at 6:01 am

    how lovely... what an incredible weekend. Can't wait to try that tart... looks so beautiful. ~ kim
    to Kim" aria-label='Reply to this comment to Kim'>Reply to this comment
  19. Jessica

    March 1, 2012 at 4:42 am

    Aw this is such a gorgeous post! Thanks for the recipe, but I guess if I made it it would have to be without gelatin as I'm a vegetarian :) xoxo
    to Jessica" aria-label='Reply to this comment to Jessica'>Reply to this comment
  20. Heather

    March 27, 2013 at 1:26 pm

    Could I use whole wheat flour instead of the almond meal and coconut flour? Also, if I did that could I leave out the gelatin?? Looks amazing!
    to Heather" aria-label='Reply to this comment to Heather'>Reply to this comment
    • Deliciously Organic

      March 27, 2013 at 2:07 pm

      I would replace it with 2 cups of whole wheat pastry flour and also omit the gelatin. Because ww flour has a bit of a stronger flavor, you might want to add a few tablespoons of coconut sugar, or sucanat. I hope that helps!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Erin

    March 27, 2013 at 1:55 pm

    Looks great, I love lemon. What can I replace the Almond meal? (allergic) :( Thank you
    to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
    • Deliciously Organic

      March 27, 2013 at 2:08 pm

      I haven't tested it, but for a nice gluten free crust you could substitute with 1/2 cup sorghum flour, 1/2 cup oat flour, 1/2 cup arrowroot and 1/2 cup rice flour. Keep the gelatin in the recipe to help bind the ingredients together.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Christine

    March 27, 2013 at 4:39 pm

    I have small, individual tart pans, do you have any idea how many little (like 4 inch) tart pans this recipe would make? Thanks!
    to Christine" aria-label='Reply to this comment to Christine'>Reply to this comment
    • Deliciously Organic

      March 28, 2013 at 8:19 am

      It will probably make 6-8 four-inch tarts.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  23. Amy

    March 27, 2013 at 5:47 pm

    Looks delicious! What could you substitute for the Egg Whites? I can do egg yolks. Thanks!
    to Amy" aria-label='Reply to this comment to Amy'>Reply to this comment
    • Deliciously Organic

      March 28, 2013 at 8:19 am

      I haven't tried it, but I think egg yolks in place of the whole eggs would work. I'd add 2 extra yolks so it's closer to the same volume.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. Diedre Birkmeyer

    March 29, 2013 at 6:30 pm

    This was absolutely divine. I made this tonight for my family visiting for Easter weekend. It was a lot of pprep and time with 2 toddlers but so worth it. There was none left and I was told it was the best dessert they ever had. This was so good.
    to Diedre Birkmeyer" aria-label='Reply to this comment to Diedre Birkmeyer'>Reply to this comment
  25. Sara

    April 2, 2013 at 9:44 am

    I made this for Easter for my gluten-intolerant cousin, and she and the rest of my family loved this! They didn't even know it was grain-free and organic or they wouldn't have tried it! Ha :)
    to Sara" aria-label='Reply to this comment to Sara'>Reply to this comment
    • Deliciously Organic

      April 2, 2013 at 4:04 pm

      I'm so glad you all enjoyed it! It's always great when people love a dish and have no idea it's grain-free. That's the ultimate compliment. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  26. Katie

    May 22, 2013 at 1:46 pm

    Hi Carrie! I was planning on making this tart but can't find coconut flour locally and don't have enough time to order it online. I do have almond flour and whole wheat flour and AP. Should I just substitute the coconut flour or replace everything. Doesn't need to be grain-free for us... Thank you!
    to Katie" aria-label='Reply to this comment to Katie'>Reply to this comment
    • Deliciously Organic

      May 23, 2013 at 9:19 am

      I would increase the almond flour by 1/4 cup and you should be ok. The coconut flour helps bind the ingredients together, so the crust might be just a bit more crumbly than originally intended, but it will still taste great!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  27. Jennifer

    April 8, 2014 at 7:39 am

    What a beautiful recipe! I like the idea of turning shredded coconut into a fine sweetener, but to limit prep time -- a 1/2 cup of sucanat would work just fine? What about 1/2 cup of coconut palm sugar in it's place? I just want to know if the amounts would stay at 1/2 cup for either sucanat or palm sugar if the sweetened coconut step is skipped??
    to Jennifer" aria-label='Reply to this comment to Jennifer'>Reply to this comment
    • Deliciously Organic

      April 8, 2014 at 8:02 am

      Yes, a 1/2 cup of sucanat or coconut sugar will work great.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  28. Evelina Vlayeva

    March 19, 2015 at 10:43 am

    Is this recipe dairy free as well as gluten free?
    to Evelina Vlayeva" aria-label='Reply to this comment to Evelina Vlayeva'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    February 22, 2012 at 8:47 pm
    [New Post] Lemon Tart and a weekend at Apricot Lane Farm: http://t.co/x7tBRyK2 #grainfree #glutenfree #gfree #realfood #organic
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Michael says:
    February 22, 2012 at 8:48 pm
    RT @delorganic: [New Post] Lemon Tart and a weekend at Apricot Lane Farm: http://t.co/cUYW0XaC #grainfree #glutenfree #gfree #realfood
    to Michael" aria-label='Reply to this comment to Michael'>Reply to this comment
  3. Meredith says:
    February 22, 2012 at 8:51 pm
    [New Post] Lemon Tart and a weekend at Apricot Lane Farm: http://t.co/x7tBRyK2 #grainfree #glutenfree #gfree #realfood #organic
    to Meredith" aria-label='Reply to this comment to Meredith'>Reply to this comment
  4. Natalie says:
    February 22, 2012 at 10:56 pm
    Lemon Tart http://t.co/oM6eVbHB
    to Natalie" aria-label='Reply to this comment to Natalie'>Reply to this comment
  5. Joe St.Croix says:
    February 22, 2012 at 11:16 pm
    Lemon Tart http://t.co/A5uKCF8I
    to Joe St.Croix" aria-label='Reply to this comment to Joe St.Croix'>Reply to this comment
  6. Carrie Vitt says:
    February 24, 2012 at 8:49 pm
    Lemon Tart and a Weekend at Apricot Lane Farm: http://t.co/x7tBRyK2 #grainfree #glutenfree #gf #realfood #organic #recipe
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  7. Natalie says:
    February 26, 2012 at 7:30 pm
    Lemon Tart by @delorganic http://t.co/ioaX3cCK
    to Natalie" aria-label='Reply to this comment to Natalie'>Reply to this comment
  8. TUiN (n. garden) says:
    February 27, 2012 at 11:12 am
    Take a moment to 'escape' to the beautiful rolling hills of Apricot Lane Farms, and then try this #gluten free... http://t.co/nQmOnh56
    to TUiN (n. garden)" aria-label='Reply to this comment to TUiN (n. garden)'>Reply to this comment
  9. Molly Chester says:
    April 19, 2012 at 8:52 pm
    Making @delorganic 's Lemon Tart for a WWOOFers last day. Yum. http://t.co/J37RbioP
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  10. Food,Fork,Plate & Handful of Joy – Lemon Tart says:
    July 20, 2012 at 9:08 pm
    [...] with new ingredients.I asked her to share with rest of us and she obliged us April adapted this Lemon tart recipe.She made couple of adjustments to the original [...]
    to Food,Fork,Plate & Handful of Joy – Lemon Tart" aria-label='Reply to this comment to Food,Fork,Plate & Handful of Joy – Lemon Tart'>Reply to this comment
  11. Classy Chicken Salad with Dates and Macadamia Nuts, & Back to Butter - Deliciously Organic says:
    June 6, 2019 at 10:21 am
    […] A couple of years ago they gave up their day jobs and started Apricot Lane Farms. This farm is a little slice of heaven. I can’t even describe it, you just have to go visit one […]
    to Classy Chicken Salad with Dates and Macadamia Nuts, & Back to Butter - Deliciously Organic" aria-label='Reply to this comment to Classy Chicken Salad with Dates and Macadamia Nuts, & Back to Butter - Deliciously Organic'>Reply to this comment

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