LEMON MERINGUE TARTS (Paleo, GF, Refined sugar free)

A tiny slice of the 4"Lemon Meringue Tart I made 

Am I in the minority? do you salivate like Pavlov's Dog when you see a lemon meringue pie cross-section like this?

Did you also purchase a huge bag of coconut flour at Costco, like I did...only to let it sit in the cupboard unopened until close to the expiry date?  Fear not! do what I did--I froze the coconut flour to extend its freshness.

This coconut flour crust is crumbly and a perfect foil to the lemon curd.  Yes, it will have distinct coconut flavour; so if you don't like coconut flavour, don't use coconut flour or bother with this recipe because the whole point is to use up your coconut flour and make a gf/paleo tart!

you can strain your lemon curd through a sieve but I couldn't be bothered and left it a little bit lumpy.  It was all good; I didn't notice any textural problem as using a whisk makes the curd pretty smooth

the best part is the piping of the meringue onto your tarts and then bruléeing them

I burnt a hold through my fave towel as I left my mini brulée torch on the counter with a small flame on. Don't do that.  Be safe

LEMON MERINGUE TARTS (GF, Paleo, Refined Sugar-free)

(Adapted from The Kitchen McCabe)

Makes four 4" Tarts
[NB: don't make crazy substitutions because the whole point of this recipe is to avoid gluten & refined sugar.  You cannot substitute regular flour for the coconut flour as the absorption rate is much higher for coconut flour.  Use the highest quality organic ingredients possible.  You may end up with a lot of meringue so you can create huge swirls on your tarts if you like meringue. Sugar and flour are cheap; this tart isn't cheap to make considering the large amount of honey and the other quality ingredients that take the place of those refined ingredients.  You're worth it though!]

COCONUT FLOUR CRUST:

• 1 cup coconut flour
• 1/2 teaspoon sea salt
• 4 1/2 Tbsp maple syrup
• 1/2 cup coconut oil

LEMON CURD FILLING:

• 3 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 1/2 cup honey
• 1/2 cup fresh lemon juice
• 1/4 teapsoon sea salt
• 4 Tbsp unsalted butter, cut into small pieces

MERINGUE:

• 1 cup honey
• 2 egg whites
• 1/4 tsp sea salt

FOR THE CRUST:

1. Preheat the oven to 350 degreesF.
2. Place the coconut flour and salt in a mixing bowl and whisk together to break up all the lumps. Add the maple syrup and stir in until the mixture becomes crumbly. Add the coconut oil to the mixture and work into the flour with a pastry cutter or spoon until the a dough forms and there are no pieces of coconut oil remaining.
3. Divide the dough into 4 balls (approximately 1/2 cup) and press each ball into a 4" tart pan with a removable bottom. Bring the dough up the sides and use the tips of your fingers to press the dough into the tart pan ensuring even sides. Place the tarts on a baking sheet.
4. Bake the tart shells in the preheated oven for 8-10 minutes, or until the crust is lightly golden brown across the bottom.
5. Remove tarts from the oven and fill each one to the top with lemon filling.

FOR THE LEMON FILLING:

1. In a saucepan, whisk together the eggs, egg yolks, honey, lemon juice and salt until smooth and fully combined. Heat on medium/high heat, whisking constantly, until the mixture thickens and begins to bubble, about 4-5 minutes.
2. Remove from heat and whisk in the chunks of butter.
3. Divide evenly between the cooked tart shells.
4. Place tarts back in the oven for an additional 4-5 minutes to set the filling, removing before the crusts get too dark (watch closely - coconut flour browns quickly).
5. Remove and let cool to room temperature. Refrigerate until cold.

FOR THE MERINGUE:

1. Place the honey in a small saucepan and heat on medium/high heat to 230 degreesF. While the honey is heating, place the egg whites and salt in a bowl and beat until they reach soft peaks
2. Once the honey has reached 230 degrees F, very slowly pour it (bubbling) into the egg whites as you beat them on medium speed. continue beating until all of the honey has been incorporated. Continue to beat on med-high speed until the meringue cools down, another 5-7 minutes. During this time, the meringue should thicken up and turn lighter in colour
3. Top the chilled tarts with the cooked meringue, either with a spoon, or using a piping bag and tip.
4. Brulee the meringue with a kitchen torch or place in oven on top rack and broil for a few minutes until golden (watching closely so as not to burn the tarts)
5. Store in the fridge, covered, for up to 3 days. Crusts will lose their crispness after the first day.

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