4th of July Lemon Fruit Tart

By JenHall

from paleomg.com So good - crust is thick but super good!! The lemon topping was super good, not too lemony & not too sweet.

Ingredients

• FOR THE CRUST:
• 1 cup almond butter
• 1 cup unsweetened shredded coconut
• 2/3 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
• 1/3 cup honey
• 1/3 cup Coconut Oil
• juice of 4 lemons
• 1 cup blueberries
• 1/2 cup raspberries

Details

Servings 8
Adapted from paleomg.com

Preparation

Step 1

Place all crust ingredients in food processor and mix until completely broken down.

Add crust ingredients to an 8x8 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.

by juli