Lemon Tart (SCD, Paleo, Gluten-Free)

• Creamy, tangy and smooth curd
• Inspired by recipe from Milk for the Morning Cake
• Makes one 8 1/2" tart

Crust

2 cups almond meal
1/4 cup butter (55g/2oz)
2 tablespoons honey

-Preheat oven to 200C/392F
-Line the bottom of an 8 1/2" springform pan with baking paper
-Pulse all ingredients in a food processor until just combined but still coarse
-Pour into pan and press evenly across the bottom and along the sides (sides should be about 1 1/2" high)
-Bake for 10 minutes then allow to cool

Lemon Curd

8 egg yolks
1/2 cup lemon juice
1/2 cup honey
3/4 cup (170g/6oz) butter, cut into small cubes
Zest of one lemon

-Boil water in the bottom of a double boiler or a small pot

-Combine egg yolks, honey, lemon juice, butter and lemon zest in the top of the double boiler or a mixing bowl and place it on the pot of boiling water
-Note: If you're using a mixing bowl and pot, be sure the mixing bowl does not touch the surface of the boiling water

-Turn the heat down to keep the water at a low rolling boil
-Whisk the mixture constantly until it forms a smooth curd (approximately 10 minutes)

-Strain curd through a fine sieve into the tart shell (use a spoon to help push the curd through)

-Chill in the fridge to set (minimum 45 minutes)