The perfect patriotic dessert without the guilt – 4th of July Paleo Lemon Tart from PaleOmg.com
For the crust
1 cup almond butter
1 cup unsweetened shredded coconut
⅔ cup walnuts
1 heaping tablespoon Coconut Cream Concentrate or homemade coconut butter
1 heaping tablespoon raw honey
pinch of salt
For the topping
5 eggs, whisked
⅓ cup honey
⅓ cup Coconut Oil
juice of 4 lemons
1 cup blueberries
½ cup raspberries
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.