4th of July Lemon Fruit Tart
4th of July Lemon Fruit Tart takes approximately 15 minutes from beginning to end. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 345 calories, 11g of protein, and 29g of fat per serving. For $1.46 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. 3107 people were glad they tried this recipe. It works well as a rather cheap dessert. It is brought to you by Pale Omg. Head to the store and pick up juice of lemon, blueberries, eggs, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. If you like this recipe, you might also like recipes such as 4th of July Gluten-Free Fruit Tart {Vegan}, 4th of July Gluten-Free Fruit Tart {Vegan}, and 4th of July Fruit Kabobs.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
1 cup almond butter
1 cup blueberries
1 heaping tablespoon Coconut Cream Concentrate or homemade coconut butter
5 eggs, whisked
juice of 4 lemons
½ cup raspberries
1 heaping tablespoon raw honey
pinch of salt
1 cup unsweetened shredded coconut
Equipment:
food processor
glass baking pan
sauce pan
whisk
bowl
Cooking instruction summary:
Place all crust ingredients in food processor and mix until completely broken down.Add crust ingredients to an 8×8 glass baking dish and press down to form an even crust. Put in fridge for about 20 minutes.While the crust is hardening, make your lemon topping.Place a small saucepan over medium heat.Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.Continue stirring together until mixture begins to thicken.Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you’d like! Make it look like a flag or a star. Do yo’ thang.
Step by step:
1. Place all crust ingredients in food processor and mix until completely broken down.
2. Add crust ingredients to an 8×8 glass baking dish and press down to form an even crust. Put in fridge for about 20 minutes.While the crust is hardening, make your lemon topping.
3. Place a small saucepan over medium heat.
4. Add your eggs, honey, coconut oil, and lemon juice to the saucepan and whisk together.Continue stirring together until mixture begins to thicken.Once lemon mixture has thickened, remove from heat, and place in bowl to cool in the fridge for about 20 minutes.When your lemon topping has cooled, spread it over your crust then place your raspberries and blueberries however you’d like! Make it look like a flag or a star. Do yo’ thang.
Nutrition Information:
covered percent of daily need
