I thought it would be fun to make a ‘cleaner’ version of lemon tart; a pudding that I knock up pretty frequently as my husband loves it. Additionally, he is the ultimate critic and is never reticent about giving feedback, particularly if he knows I’ve been creative with substitutes.
Enough about him; apart from you should know this pudding passed the husband test. The zesty, creamy filling is a little more moussey than a traditional lemon tart – it tastes like whipped lemon curd, not at all of coconuts! It’s complemented by shortbread-like pastry – which I think is easier to make and handle than a classic recipe involving butter, refined sugar and wheat-based flour.
You don’t need any special equipment to make this recipe, but out of sheer laziness, I do use a food processor for pastry and a hand held blender to whip the eggs and sugar together when making the lemon filling. Before you start, pop your can of coconut milk into the fridge for a good hour or two as it helps to thicken it up to make the dreamy filling.
The amounts below fill a 22 cm non-stick flan tin/shallow baking dish.
Ingredients (serves 8)
75g coconut oil (plus a bit extra for greasing the tin)
30g coconut sugar
150g rice flour
90g coconut sugar
6 lemons: juice of 2 & zest of 6
150 ml coconut milk
Preheat the oven 180 (fan)/200 (conventional)
- For the base, mix the coconut oil and coconut sugar up together first, then stir in the rice flour.
- Press the pastry into a well-greased tin, prick the base lightly with a fork, and bake for 10 minutes. Leave to one side to cool.
- For the lemon filling, whisk up the sugar and eggs for a few minutes until the mixture becomes creamy and lightens up a little to a caramel colour. Blend in the lemon juice and coconut milk, then stir in the lemon zest last.
- Pour the filling into the pastry case and cook the tart for 20 minutes on 150 (fan)/170 (conventional) until starting to firm. It will still have a bit of a wobble, but that’s fine. Turn off the oven, leave the door open and let the tart ‘rest’ in there for say 10 minutes or so. Once it has cooled down, pop it into the fridge for a good few hours or overnight before serving.