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The best way to use an abundance of citrus during the winter season? My vote is for this take on a traditional lemon curd tart, using delicious Meyer lemons and a hint of orange to naturally cut the tartness. For those of you sensitive to cassava and/or coconut, you’ll be happy to hear this citrus tart doesn’t use any of those ingredients, but still tastes as fantastic as ever!
This citrus tart isn’t difficult to make, but I do recommend using a tart pan (I prefer this one) in order to make slicing and serving easier, and recommend having all of your crust fully cooled and filling ingredients ready to go, as the sequence needs to be followed quickly and accurately in order to get the texture just right. Enjoy!
- For the crust:
- 1 cup pitted dates, tightly packed
- ⅔ cup sustainable palm shortening
- 1½ cup arrowroot powder
- ¼ cup maple sugar
- For the filling:
- 1½ cup fresh-squeezed Meyer lemon juice (about 8 lemons)
- ¼ teaspoon ground turmeric
- 3 teaspoons grass-fed gelatin
- ½ cup sustainable palm shortening
- ½ cup maple sugar
- ½ cup fresh-squeezed orange juice (about 2 oranges)
- ¼ cup arrowroot powder
- First, make the crust. Preheat the oven to 350 degrees. Place the dates in the bowl of a food processor and pulse until small granules form. Don't overmix or they will turn into a paste. Add the shortening, arrowroot, and sugar, and pulse until combined into a crumbly mixture. If it is too sticky, add some arrowroot powder one tablespoon at a time.
- Place the mixture in the bottom of a 9-inch tart pan. Use your hands to work the mixture evenly across the bottom and up the sides, pressing it into an even form. Bake for 15 minutes, or until lightly browned - crust will be slightly soft, but develop a firmer texture as it cools. Set aside to cool to room temperature, or about 1 hour.
- When the crust has fully cooled, make the filling. Sprinkle the turmeric and gelatin on the lemon juice and set aside for 5 minutes to bloom.
- Add the shortening and sugar to a saucepan and heat on low to melt and dissolve. Take off the heat and allow to cool a bit before adding the lemon juice, turmeric, and gelatin mixture.
- Stirring constantly with a whisk, heat on the lowest setting until the mixture is lukewarm and all of the fat, sugar, and gelatin are dissolved. Your mixture should be viscous. Take care not to overheat the mixture as it will cause the gelatin to overcook. Take off the heat and set aside.
- In a small bowl, first whisk together the orange juice and arrowroot powder and then add to the pan with the lemon mixture.
- Place the pan with the filling on low heat and cook, stirring constantly with a whisk, until just thickened, about 5 minutes. You'll notice the texture of the mixture change from fully viscous to the texture of thin pancake batter. Do not overcook. When the mixture has thickened, pour immediately into the tart crust.
- Allow to cool for 5-10 minutes before placing in the refrigerator for at least 2 hours to set.