Lemon Tart (Gluten-Free, Dairy-Free)

This summer has been one crazy adventure. It's been a little difficult to test/post recipes due to the fact that I have not lived in a permanent location for over 2 weeks since the month of May. Now, I'm settling back into my apartment and have a pantry full of ingredients, which means that things should slowly shift back to normal. I'll do my best to get back into a routine of some type. 


An overwhelming number of changes have occurred in the past few months. To describe my life in a metaphor: I've been shedding some old skin and working to grow into a new, brighter layer of myself. My trip to Costa Rica changed my perspective on life; I'm hoping this is for the better. I've gained courage to begin taking steps toward living for myself. You see, I've always been one to believe that I can gain ultimate satisfaction as a result of pleasing others. Up until recently, I've realized that I must learn to fulfill my own heart in order to truthfully admit to loving myself and my life. It's my time to be selfish. Reaching this conclusion has not been easy, but I'm beginning to see a change in my attitude toward my future (which is rolling in like a hurricane). I wish to have two things: simple and happy. Eventually, I swear, I will get there. 

While I'm caught up in being lyrical, here's a dessert that represents that "brighter layer" I just spoke of. Yellow is the color of optimism, warmth, and sunshine. On this summer day in August, I present you with a recipe for a beaming lemon tart. 


Lemon Tart (Gluten-Free, Dairy-Free)
Yield: about 8 servings 

Ingredients:
- 1-1/2 cups oat flour
- 1/4 cup coconut oil, melted
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 3 tablespoons sugar

- 2 tablespoons lemon zest
- 1/2  cup lemon juice
- 1/3 cup oat flour
- 3/4 cup sugar
- 1/4 cup honey
- 3 eggs

- powdered sugar for garnish

Method:
  1. Preheat oven to 350 degrees and grease an 8" tart pan with coconut oil. 
  2. Make the crust: Combine oat flour, coconut oil, sea salt, cinnamon, and sugar together in a medium bowl until a dough-like consistency is achieved. Press the dough into the bottom of the greased tart pan and bake for 12-15 minutes or until the crust is slightly brown and crisp. 
  3. While the crust is cooling, make the filling: Whisk the lemon zest, juice, oat flour, sugar, honey, and eggs in a medium large bowl until smooth. Pour the filling into the cooled crust and continue baking for about 20-25 minutes or until the filling appears firm. 
  4. Cool completely (optional: let chill in the fridge). Top with sifted powdered sugar, cut, and serve! 

Come to think of it, the sun rises every day, but does not always find a path to shine it's rays down the streets of your small town or large city. Sometimes the clouds get in the way; sometimes they pour down on us and we take their message too harshly than we probably should. But this is why we carry umbrellas - to protect ourselves from the emotional spills of life, to keep dry from negativity. The sun may not be shining on all of us today, and it may not shine again tomorrow. But I promise you this, you will see the light once again and when you do, you can raise a glass of sunshine to the blue skies and congratulate yourself for getting through the darkest days. You deserve light, you deserve happy, you deserve freedom.

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© A Little Baker
Maira Gall