As I stood in my kitchen, the sun streaming through the window, I recalled a summer picnic where a simple lemon tart became the star of the day. Friends gathered around, laughter filling the air as they savored the zesty sweetness of each bite. Inspired by that joyful moment, I decided to create a lemon tart that not only bursts with flavor but also brings a nutritional twist with a chia seed crust. This dessert is a perfect balance of tangy and sweet, coupled with the health benefits of chia seeds and coconut sugar. Let’s dive into this delightful recipe!

Ingredients

For the Chia Seed Crust:

  • 1 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1/4 cup chia seeds
  • 1/4 teaspoon sea salt
  • 3 tablespoons cold water

For the Lemon Filling:

  • 1 cup fresh lemon juice (about 4-5 lemons)
  • 1 tablespoon lemon zest
  • 1/2 cup honey or maple syrup
  • 2 large eggs
  • 1 tablespoon cornstarch
  • 1/4 teaspoon turmeric powder (for color and health benefits)

Instructions

Start by preparing the crust. In a mixing bowl, combine the almond flour, coconut sugar, melted coconut oil, chia seeds, and sea salt. Mix until well combined. Gradually add cold water, one tablespoon at a time, until the mixture holds together but is not sticky.

Press the crust mixture evenly into the bottom and up the sides of a tart pan. Prick the bottom with a fork to prevent bubbling during baking. Place the crust in the refrigerator for about 30 minutes to firm up.

While the crust is chilling, preheat your oven to 350°F (175°C). Once chilled, bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let it cool.

To prepare the lemon filling, whisk together the fresh lemon juice, lemon zest, honey (or maple syrup), eggs, cornstarch, and turmeric powder in a medium saucepan over medium heat. Stir continuously until the mixture thickens and begins to bubble, about 5-7 minutes.

Once thickened, remove from heat and pour the lemon filling into the cooled crust, spreading it evenly.

Return the tart to the oven and bake for an additional 10-15 minutes, until the filling is set but still slightly jiggly in the center. Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

For an extra touch, garnish with fresh berries or a sprinkle of chia seeds before serving. Each bite of this vibrant lemon tart will transport you to that sunny picnic day, delighting your taste buds while nourishing your body. Enjoy!