Gluten-Free Lemon Meringue Tart with Lavender

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If you recall, last week I was on a smidge of kick making lemon-themed recipes. I started with the Blueberry Lemon Curd Dutch Baby (click the link to check it out). Today I have these beautiful Lemon Lavender Meringue Tarts, which I will be honest tempted me the most. They called my name repeatedly. And turning them down was really hard.

I am not typically a meringue fan, but this meringue with just egg whites and honey, was really light and airy, plus it wasn’t very sweet. The lemon had the very subtle taste of the lavender and was perfectly tart. Plus the crust on this. Crust is always my favorite part of a pie, but there was something just perfect texturally about it this time.

Next week I’ll end my lemon obsession with some delicious lemon bars.

imag2928Lemon Meringue Tart with Lavender

Crust:

  • 1 ½ cups chopped macadamia nuts
  • ¼ cup ghee or coconut oil
  • ¼ cup honey

Filling:

  • 7 tbsp lemon zest
  • 1 ¼ cup lemon juice
  • 1 ¾ cup coconut sugar
  • 6 eggs
  • 9 egg yolks
  • 1 ¼ cup coconut oil
  • 1 tbsp lavender

Meringue:

  • 2 cups honey
  • 7 egg whites

How to Make it Happen: 

Process the crust ingredients. Pat into a pie or tart pan. Bake at 350 for 8 minutes.

Heat all the filling ingredients, except for the coconut oil. Remove from the stove and whisk the oil  in. Cook for 20 minutes. Strain. Whisk more. Bake at 450 for 5 minutes.

Heat a pot of water. Whisk the honey and egg whites in a metal bowl over the heated water. Do this for about 3 minutes. Transfer to a stand-up mixer and beat for 2 minutes. Crank up the speed and beat for 5 more minutes. Until glossy stiff peaks form. Cover the lemon with the meringue. Make little peaks. Broil until the peaks brown.

Cool completely before slicing.

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