LEMON TART
Now with less people in the house I thought that this tart would easily last for the weekend when my daughter would arrive from Germany. I offered the cake to my husband and two younger girls after taking my pictures and while I did the clean up of the kitchen I asked them how it turned out. Especially my youngest daughter was thrilled ‘this tastes like the best lemon pudding I have ever had!’ was her comment. By the time I sat down at the table with them more than 3/4th of the cake were already gone and I quickly saved the last piece to make sure there was a little left for my oldest daughter once she arrived since she already heard about it and was eager to try it too.
The heavy whipping cream is naturally fermented to make it lactose free and the tart crust is made with almond and coconut flour to ensure it is grain and gluten free. I always use organic lemons with edible peel because they are grown without harmful pesticides and fertilizers. I usually make the dough a couple of days ahead of time and store it in the refrigerator until I am ready to bake the cake. Make sure you whisk the filling carefully so there won’t be any bubbles on the surface after baking.
INGREDIENTS
for the pastry crust:
2 1/2 cups almond flour
1 tbsp coconut flour
1 large cold egg
4 tsp cold water
1/2 tsp salt
1 vanilla bean
1 tsp orange peel
3 tbsp cold butter
for the filling:
2 organic lemons
4 eggs
1/2 cup honey
1/2 vanilla bean
1 cup fermented heavy whipping cream (see recipe below)
INSTRUCTIONS
Place all of the ingredients for the crust into a food processor and pulse until well combined. Knead into a ball and refrigerate for one hour.
Press the dough evenly into a 9” springform pan and bake at 325° F / 160° C for 15 to 20 minutes until edges turn golden. Remove from the oven and set aside.
Grate the lemons and put zest aside.
Squeeze lemons and put juice aside.
Cut vanilla bean lengthwise and scrape out the seeds.
Place eggs and honey in a small bowl and whisk together carefully, without forming bubbles.
Add the vanilla, heavy whipping cream, lemon juice, and lemon zest to egg mixture and mix well.
Pour the filling into the pastry crust and bake at 300° F /150° C for 30 to 35 minutes. If the dough starts browning you can cover the cake with aluminum foil so it won’t turn too dark.
Remove from the oven and let cool completely before removing it from the pan.
FERMENTED HEAVY WHIPPING CREAM
INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter
note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.
Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container
INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).
WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.
In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.
Add the mixture to the pot with the heavy whipping cream and stir well.
Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.
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My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
Find out what I learned on my nine-year journey with the Specific Carbohydrate Diet, and get valuable information about natural healing
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