Passover Lemon Tart Recipe

Instructions

1. 1

   For the Crust: Preheat oven 350˚F, arrange rack in the upper ⅓rd and lower ⅔rds of the oven. Line 2 cookie sheets with parchment paper.

2. 2

   In a food processor, process, cake meal, potato starch, ¾ cup brown sugar and cinnamon until blended. Add cold butter, margarine, or coconut oil (10 Tbs.), process until crumbs appear.

3. 3

   Turn out onto 2 cookie sheets and with you fingers, press crumbs together into lumps (they do not need to be uniform). Place baking sheets in the oven and bake 15-17 minutes or until lightly browned - switching the position of the sheets halfway through. Cool completely.

4. 4

   Grease an 11-inch fluted tart pan with a removable bottom (or something equivalent in size).

5. 5

   Place crumb mixture in the bowl of the food processor and add remanning ¼ cup brown sugar and melted and cooled butter, margarine or coconut oil. Process until you have a crumb consistency.

6. 6

   Empty crumbs into prepared pan and press up the sides of pan and into the bottom of the pan evenly.

7. 7

   For the Lemon Curd and Cooking the Tart: Preheat oven 350˚F

8. 8

   In a mixing bowl, whisk eggs, sugar, cake meal, and salt together for 1 minute or until smooth. Whisk in lemon juice and zest.

9. 9

   Pour the lemon topping over the crust, place in the oven and bake for 20-25 minutes. When done, the toping should be set and will no longer jiggle when the pan moves.

10. 10

    Cool on a metal rack for at least 1 hour (or in the fridge for faster results). Push the bottom of the pan upwards so that the tart is released. Sprinkle with Passover icing sugar. Serves 12 Coconut oil can be used on Passover as long as it is virgin coconut oil. If you are using coconut oil, measure out the 10 Tbs. and freeze it for about 20 minutes before using it. Melt the 4 Tbs. in the microwave but allow it to cool completely before using it. Make Ahead Tip - This can be made and refrigerated up to 2 days ahead.