{Ready for Summer} Lemon Tarts

This winter has been one of craziest weather wise, I think we have totaled over 4-ft of snow (combined)…and technically winter isn’t even over yet. This week we have had a “warm” spell, today it could get up to 60 degrees which is exciting. We are getting out for a muddy hike! Who doesn’t like a muddy hike?

Next week is back to freezing, go figure. But I’m sure like a lot of people, I’m ready for summer! The sun, the warm air, the blue skies and green grass, playing in the garden and rarely being inside. I’m just ready!

I had a bunch of lemons in the house and lemons seem to go so well with summer fruits, I decided that I was going to make something with lemons. Trying to decide what, well that was the harder part. I was first planning on making a Lemon Bread but I wanted something different. I knew I could do lemon bars but still…so I decided to take out my little tart pans and play around with crusts and create simple Lemon Tarts. (Well they weren’t really simple.)

Gluten Free Lemon Tarts via MintGrapefruit.com

The process involves making a crust and a filling, I personally used my food processor, juicer and blender…you probably don’t need to use all three but why not? Ha.  I juiced my lemons, I have heard mixed things about juicing citrus, some people say don’t do it at all, some say just remove the peel, and I have heard people just throwing the whole thing in. Well I removed the zest and most of the outer peel, leaving some of the pith and ran it through the juicer. The pulp was still really wet, so I could have run the pulp through again but I didn’t. What are your thoughts on juicing citrus? 

Anyway…I had help with making the crust and with decorating, but was solo with the filling. It he was a little bit older I may have let him help with whisking but he is more interested in using the juicer and food processor.

for the crust

2 1/2 cups GF oats
1/4 cup raw cashew pieces
1/2 cup cold butter
1/4 cup coconut oil
*1/4 cup cold water

In a food processor, at the oats and process until you have a flour (you could just use oat flour). Once you have a flour mixture, add the cashews until combined. Next add the butter and coconut oil, just until incorporated. Stream in the cold water until a dough forms. (I used about a 1/4 cup, it may vary so only add by tablespoon)

Press the dough into greased tart pans. Bake for about 15-20 minutes at 350 degrees. Set aside to cool.

for the filling

4 eggs
2/3 cup fresh lemon juice
1 cup + 2 tbsp sugar
zest of 4 lemons
1 cup butter at room temperature

Combine the zest and the sugar, mix well. Using a double boiler, add the eggs, juice and sugar mixture. Whisk consistently, until the mixture reaches 185 degrees (it should be getting thick and slightly frothy). Let cool slightly.

Add the mixture to the blender, using the stir setting, slowly add the butter in cubes. The mixture will lighten in color and thicken into a wonderful cream. Spoon into the prepared crusts. Place in the refrigerator to set. (Store any remaining cream in the refrigerator)

topping (optional)

5 strawberries
1 cup blueberries
honey

Slice the strawberries and arrange on the top of the tarts, add some blueberries. Drizzle with a little honey. And ENJOY!

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