So, funny story—last week I made my usual coconut oil and raw honey hair mask. However, this time I decided to add some lemon juice to help lighten the red in my hair, as I am growing out my natural hair colour. Turns out adding lemon juice to these 2 ingredients not only makes it look like lemon curd, but also tastes like it too. I decided to try this recipe out again and this time turn it into a dessert.
This easy lemon curd recipe requires no butter, no refined sugar, no eggs and does not need to be cooked like traditional lemon curd, keeping the recipe raw (the tart I made, however, is not raw). I figured this recipe was too good not to share, so I hope you enjoy it!
Pie Crust (I used a recipe I found off food.com here)
1 1/2 cups unbleached, all-purpose flour **
1/2 tsp Himalayan pink sea salt
2 tbsp coconut sugar
1/2 cup coconut oil
2 tbsp unsweetened almond milk (or any non-dairy milk of your choice)
** you can of course swap the white flour for whole wheat or a gluten-free flour to make it healthier. However, I’m not a fan of whole wheat flour for desserts and couldn’t be bothered to experiment with gluten-free, so I just stuck with white.
Preheat oven to 425 degrees. Mix your dry ingredients together in bowl. Add your wet ingredients and mix together with a pastry whisk (or a fork, though a pastry whisk is really convenient) until mixture is combined and the dough starts to come together. Gently press your tarts into your mini muffin pan with your (clean) fingers. Bake for about 8-10 mins or until the top of the tarts begin to slightly brown. Let your tarts cool before gently removing them from the pan with a butter knife. Place your tarts in the fridge to allow them to completely cool before filling them with the raw lemon curd (if the tarts are still warm when you try to fill them, the coconut oil will melt).
3/4 cup coconut oil at room temperature
1/4 cup raw honey
Juice and zest of one lemon
Pinch of Himalayan pink sea salt
Whisk all ingredients together in a bowl then leave in the fridge for about 20 mins to help the mixture firm up. If you leave the mixture in the fridge for too long it will become too hard and you will have to take it out and let it sit until it is soft enough to work with. Fill your cooled tarts with the lemon curd and either serve right away or I place them back in the fridge to set.
Tarts must be stored in the fridge and should last about a week.
This is a dessert your body will benefit from. Though coconut oil is a saturated fat, it is one that is digested differently than other oils, as due to its medium-chain fatty acids, it is converted into energy instead of being stored as body fat. It helps your body with digestion, stabilizes blood sugar levels and is good for your heart health. Raw honey is a natural sweetener that is antibacterial and can help alleviate allergy symptoms. I buy mine from the health food section of my local grocery store. Lemon of course is high in vitamin C, as well as gives you clear skin and helps detoxify the liver.