Real Lemon Tart

Who doesn't love a lemon tart?!  I mean it is probably the pinaccle of the desert mountian for me.  Since lemons are so fresh and light they are a must have for summer deserts.  This recipe is great because it combines a simple, no rolling required, dough with a fuss-free filling.  This little dream can go from idea to edible in less than an hour!  This recipe also uses whole wheat flour and coconut oil instead of butter...maybe not guilt free but at least, as they say, you are cooking with "good fats".  :-)  If you can get Sorrento lemons use them...but regular old grocery store lemons work great too.  Happy baking!

For the crust:
1 cup whole wheat flour
1/2 cup almonds
1/2 cup cane sugar
1/3 cup coconut oil
1/4 teaspoon salt

For the filling:
1 whole lemon
1 1/2 cup cane sugar
1/2 cup coconut oil
4 large eggs
4 tablespoons whole wheat flour
1/4 teaspoon salt

Preheat oven to 350°F.  Line the bottom of a 9 inch tart pan (with removable bottom) with parchment paper and butter generously (ok so I lied there is SOME butter - but you could also coconut oil here as well).

Using a food processor, chop the almonds as finely as possible so that the texture is similar to cornmeal.  Mix the almond meal, whole wheat flour, cane sugar, coconut oil, and salt until it resembles a course wet sand.  Yes, I know one generally doesn't hear sand and tart mentioned in the same breath, but bear with me here....  Press the mixture into the tart pan, leaving a slight lip around the edge.

Wash out the food processor to remove any almond residue.  Slice the lemon into thin rounds and remove seeds.  Blend the slices together with the sugar and oil, add the eggs, flour and salt.  Continue blending until the mixture is smooth and creamy.  Pour the mixture into the tart pan until it is level with the lip of the crust.  Bake for 30-35 minutes.  You can tell the tart is done when you lightly bump the side of the pan and the filling no longer jiggles.  I mean how often does one get to test if something jiggles in any given day?!  Not often enough.  That, my friends, is why I love cooking.  And I can only hope you love this decadent tart!