Lemon Tart

Crust:

1. Preheat oven to 400 degrees
2. In a large bowl, add melted coconut oil, eggs, honey, almond extract, and sea salt. Mix with a fork.
3. Add coconut flour and mix until dough forms and holds together. It will feel a little wet but that is normal.
4. Gather dough into a ball and flatten into a disk. Transfer to a 12-inch tart pan with a removable bottom. Using your hands, spread dough in the pan, as evenly as possible, pressing into edges. Make sure the edges are high enough, about 0.5 inches so the filling doesn't spill.  
5. Prick bottom with a fork in several places around bottom and bake for 9 minutes or until golden but make sure it doesn't burn.
6. Remove from the oven and set aside.

Lemon curd filling:

1. In a small sauce pan, whisk together eggs, egg yolks, honey, lemon juice, zest, melted coconut oil and sea salt.
2. Cook curd on medium heat until it thickens and coats the back of a spoon, about 8-15 minutes.
3. Whisk often and once it starts bubbling (about 5 minutes), start whisking constantly.
4. Place a sieve or sifter over a bowl and pour lemon curd to strain it. If using a sieve, use a spatula to help press it through the sieve.
5. Give the curd a stir and pour it onto prepared crust. Give it a few very gently drops on the counter to eliminate any air bubbles. Let it cool slightly and refrigerate at least two hours to allow the curd to set. Can garnish with dehydrated lemons and rosemary or fresh berries. Can sprinkle with powdered monk fruit or allulose.
6. Remove tart from the tart sides, cut into slices and serve. Keep remaining tart in the fridge.

‍