This lemon tart is light, delicious and so easy to make!
Crust
1.5 Cups Almond Flour (I used the kind from Trader Joe's)
1/4 Cup Xylitol (pulverized)
2 Tbsp Coconut Oil
1 Tbsp Vanilla Extract
Thoroughly combine ingredients and pressed down into greased pie pan (with butter or coconut oil). Bake in a 350 degree oven for 15 minutes.
Filling
1 Bar Organic Cream Cheese
2 Free Range Eggs
1/2+ Cup Lemon Juice (fresh or organic bottled)
1/4 Cup Xylitol (pulverized)
Zest of 1 Lemon
Blend cream cheese, lemon juice, zest and xylitol together the add eggs 1 at a time. At this point I will taste the filling to gauge the tart/sweet ratio and may add some more lemon juice or a dash of stevia to balance it out. Pour filling over baked crust and return to 350 degree oven for 15-18 minutes. The first time I made it I had to leave the house in a hurry and didn't have time to wait for it to cook enough for a knife to come out clean. I let it cool on the counter and then put it in the freezer. The texture turned out lovely so I recommend only baking for 15 minutes or so and then allowing it to chill.
This tart is best right out of the freezer topped with fresh berries!
