Pucker up! This lemon tart is a perky dessert with summer-fresh flavor from pure, healthy ingredients that leave you licking your lips and longing for more. Unlike traditional fruit-tart recipes, which call for a bunch of butter and eggs, this one’s gets its silky-smooth, lemony filling with help from coconut oil and its pseudo-shortbread crust courtesy of pulverized walnuts. Keep your kitchen cool—once it’s assembled, just refrigerate and wait.
- In a food processor, combine all crust ingredients and pulse until a dough is formed.
- Press crust into a pie pan.
- In a food processor, combine all filling ingredients and pulse until smooth.
- Pour filling into crust.
- Refrigerate tart for 3 to 4 hours.