Can you believe we are already nearing the end of Summer? I feel like it was just last week I said, Summer just began. We have plenty of time! 🙁 It always goes too fast.. so I have been doing a lot of Summer picking with the kids. The other day we picked a few pints of blueberries. So obviously, a blueberry dessert had to be made! I stopped at Whole Foods for some extra ingredients because I was feeling the perfect combination of lemon and blueberry. This lemon curd is sweetened with local honey only, so you can feel a bit better about devouring it. Believe it or not, this pie is actually packed with protein with the amount of eggs it uses. So, let’s just call it a healthy breakfast 😉 If you make this, please let me know how it goes in the comments below!
Summer Lemon-Blueberry Tart
(paleo, grain/gluten-free)
Crust Ingredients:
- 1/2 cup coconut oil, melted
- 3/4 cup coconut flour
- 2 eggs
- 1 tbsp local honey
- 1/4 teaspoon salt
- 6 eggs, fresh
- 1 cup lemon juice, freshly juiced and strained
- 1/2 cup coconut oil, melted
- 1/2 cup plus 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1 teaspoon gelatin(unflavored)