Passover Lemon Tart 2 Ways
One of my rules when making Passover desserts is to avoid matzah products. With all the gluten free products out there, I find that it’s super doable to use wholesome ingredients to achieve really delicious recipes. Last year, I featured my absolute favorite chocolate chip cookie recipe for Passover, which uses just a few simple ingredients. You should check those out too. Trust me, they are AMAZING!! I make them all year round.
For this recipe, I used coconut oil and almond flour to make the crust, and the curd is mostly lemons and eggs. All easy, wholesome ingredients.
I couldn’t be more happy with how this lemon tart came out. It’s really easy and quick to make, and has the most delicious lemon flavor. Perfect for a light dessert after a late seder, or a refreshing dessert after lunch.
I had so much fun with this lemon tart that I actually created two topping ideas for you guys. I happen to love fresh fruit on top of my lemon tarts, but I also love the idea of drizzled chocolate over the top to balance out the tart lemon curd. Whichever look you decide to go with is sure to be delicious!
Below I’ve included some step-by-step photos to help you along the way 🙂
Chill for at least 4 hours before decorating and serving.
Fresh Berry Topping:
The photos below show you how to arrange the berries in a crescent-like shape, but feel free to arrange them however you like.
- Remove your tart from the pan and place on your desired serving plate.
2. Arrange the strawberries first, on half the tart (as the outline of your crescent). When arranging, I placed some strawberries face up and some face down and I left some stems on for extra color.
3. Add the blackberries around the strawberries.
4. Followed by the blueberries.
5. Then add chopped strawberries, and more blueberries and blackberries to fill in the spaces.
6. I added some chopped pistachio nuts to the edges for some crunch and color.
Drizzled Chocolate Topping:
For all of you who need easy and no fuss, this one’s for you.
- Simply melt 1/4 cup of your favorite Passover chocolate and drizzle over the lemon tart. To achieve this look, remember, less is more.
You can also add chopped pistachio nuts and fresh cut flowers to the top.
Stay tuned for more Passover/gluten free recipes coming next week!
- For the Crust:
- 2 cups almond flour
- 1/8 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 6 tablespoons coconut oil, not melted
- For the Curd:
- 5 lemons
- 6 large eggs, room temperature
- 1 1/3 cups granulated sugar
- 1/8 teaspoon kosher salt
- 6 tablespoons margarine, unsalted butter or coconut cream
- For the Topping:
- Strawberries
- Blueberries
- Blackberries
- Fresh flowers, optional
- OR
- 1/4 cup melted Chocolate
- Pistachio nuts chopped, optional
- Fresh flowers, optional
- Preheat the oven to 350 degrees F.
- To make the crust, mix the almond flour, salt, sugar and coconut oil in a bowl with your hands, until completely combined, making sure there are no lumps of coconut oil.
- Press the dough evenly into the bottom and slightly up the sides of an 11 inch, non-stick tart pan. Bake for 10-15 minutes, or until slightly golden around the edges.
- To make the curd, zest and then juice all the lemons into a medium saucepan. Turn on the heat to medium-low and bring to a simmer.
- In a large bowl, whisk all the eggs. Pour 1/4 of the hot lemon juice into the eggs while whisking, to temper them.
- Add the egg mixture, sugar, salt and margarine to the rest of the juice in the pan. Whisk until smooth and slightly thickened. Remove from the heat.
- Place the cooled crust onto a large baking sheet. Pour the curd into the crust and bake in a 350 degree oven for 7-10 minutes, until the curd is just set.
- Place the tart on a wire rack to cool completely. Refrigerate for at least 4 hours before serving.
- Decorate your tart with either the fresh berries, flowers, or melted chocolate.
- Keep the tart tightly wrapped and stored in the fridge.
Both look fabulous
Will be trying them out over pesach.
Thankyou
Thanks Judy! Hope you love them!
Can the almonds flour be substituted with cake meal due to allergies?
Thamks
Hi Cheryl! I haven’t tried it with cake meal, but it should work. 🙂
what a fabulous idea. will most definitely try this for Passover. thank you and Happy Passover to you and family.
Thanks Sigal!! Hope you all love it 🙂
All I can say is WOW! They look so decadent!!!
Thank you!! 🙂
In the photo, the crust line is low, allowing the curd to touch the tart pan. Does that work well?
Hi Sherry! Yes, it works just fine. As long as the tart stays chilled for at least 4 hours before serving, it will come out of the tart pan very easily and hold its shape. See my tip for releasing it from the pan in the “notes” section at the bottom of the recipe 🙂
Hi!
Do you think this would work with smaller (4″) mini tarts? Contemplating buying 6 mini tart pans instead of one 11″ tart pan. Might be easier to serve?
Many thanks!
Irit
Hi Irit! Yes, that would definitely work, but the baking times might differ. For the crust, bake until slightly golden. For the curd, bake until just set. 🙂
You cant get kp margarine in Israel…any chance you could substitute the marg in the filling for oil??
Hi Tammy! I would either use coconut cream as a substitute or leave it out all together. 🙂
How do you “tightly cover” the tart in the fridge without getting plastic wrap or foil stuck to the top of the tart and marring its appearance? Using the tart ring doesn’t help because it isn’t any taller than the tart.
Hi Amy! I always cover it with plastic wrap first, which doesn’t ruin the appearance when removed, and then I cover that tightly with foil to keep fresh. 🙂
Are the eggs cooked sufficiently because they are added to a boiled mixture or should I be careful swerving to elderly? Recipe looks fabulous!!🍋🍋
Hi Jennifer! Yes, I would say they are. They are cooked over a flame and then baked as well 🙂