Last updated on January 31st, 2023 at 03:21 pm
We absolutely love this super simple and easy lemon tart. It is the perfect summer treat – deliciously tangy, creamy, and lightly sweetened. The crust has a little salty twist, thanks to the pretzels.
It has a really simple base with common kitchen ingredients and can be pulled together effortlessly for a delicious flavorful treat.
My kids are obsessed with this recipe and will ask me to make a multiple times a week.
I love that this tart is creamier than any fancier traditional lemon tarts I have had eaten before – and this one doesn’t require eggs and is seriously so easy to make.
If you are dairy-free, you could probably substitute the cream for quality coconut cream (minus the water) and double the boil time. This substitution will alter the flavor slightly by giving it a little more of a tropical twist.
* I have not tested this substitition, I just think it might work.
Happy eating!
Simple Lemon Tart {Grain-Free}
A simple and deliciously creamy, tangy, and slightly sweetened lemon tart.
- 1 cup crushed grain-free graham crackers
- 1 cup crushed grain-free pretzels
- 6 tbsp grass-fed butter, melted
- ⅓ cup raw honey
- 3 ½ cups raw cream
- 2 tbsp lemon zest
- ⅓ cup lemon juice, strained
- 1 tbsp grass-fed unflavored gelatin
- 1 tsp vanilla extract
- 2 cups strawberries {optional}
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Make the crust. Using a food processor pulse the graham crackers and pretzels into semi-fine crumbs. Add the melted butter and pulse together until the mixture holds together when you pinch it. Simply press the dough into a 9-inch springform pan to form an even and flat crust. Set aside.
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Make the filling. Combine the heavy cream, honey, and lemon zest in a large pot – emphasis on large. Set over high heat and boil bring to a boil, boil for 5 minutes. Remove from the heat.
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Gently warm the lemon juice and gelatin together until the gelatin has completely dissolved. Add the vanilla extract and lemon juice mixture to the pot with the cream mixture. Whisk to combine. Cool the creamy lemon mixture for 10 minutes.
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Carefully pour the lemon cream into the crust. Cover and till for at least 2 hours or until set.
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If desired top the tart with the fresh strawberries before serving., Slice, and enjoy.
How to source raw dairy?
♦ Real Milk
♦ Miller’s Organic Farm
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