We love us a lemon tart, and here the Vitality HealthyFood Studio puts a healthy twist on it by using dates for sweetness in the crust.

Serves: 12, Preparation time: 20min, Cooking time: 25min

140ml lemon juice
80g unsalted butter
80g granulated sugar
2 eggs
3 egg yolks
180g desiccated coconut
150g dates
40ml water

  • Preheat the oven to 170°C.
  • Place the coconut, dates and water in a food processer and blend until smooth.
  • Press coconut mixture into a greased 30cm tart case. Bake the tart case in the oven for 15 minutes or until dry.
  • Place butter, sugar and lemon juice in a bowl over a double boiler. Whisk the mixture until the sugar has dissolved.
  • Crack the eggs into a bowl, whisk them and slowly add to the lemon mixture. Continue to whisk until the lemon mixture thickens. The mixture needs to be able to coat the back of a spoon. Pour into the tart case and place in the refrigerator to set.
  • Store any extra lemon curd in a sterilized jar. Lemon curd will last in the fridge for a few weeks.

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Salmon