Danny’s birthday was last night and what a better day for trying something new.
So I made some lemon tarts. And they were delicious!
Lemon Tarts by: Nikki Young
. 1 cup almond meal
. 3 Tbsp lemon juice
. 4 dates Filling
. 6 Tbsp lemon juice
. 1 finely grated lemon rind
. 1 Tbsp honey
. 2-3 eggs
Pre-heat oven to 180 degrees Celsius. To make the pastry, place almond meal and dates into a blender and mix until well combined. I added an egg to the blender this helped the cookie part bind together. Portion out mixture into desiered sizes on pan. Place in the oven for 10-12 minutes, or until pastry has browned. Leave to cool.
To make the filling, place lemon juice, lemon rind and honey into a pan and simmer on low heat for 2 minutes. In a bowl, beat eggs well with a fork. When mixture is simmering nicely, slowly add the beaten eggs, stirring vigorously to form a nice smooth texture. Add more honey if desired. Leave to cool slightly. When pastry has cooled, and the filling has reduced to a warm temperature. You can then spoon the filling into each individual tart. Place in the fridge until cooled and set. Makes around 4 servings, depending on size.
Zone Blocks: 9 block fat; 1 block carb; 0.5 block protein (per serving)