Lemon Tarts (SCD and medium salicylate)

26 Feb

I whipped this up substituting the almond meal with hazelnut meal and butter with copha. Then i just limited the honey used in the recipe – i think i halved it from memory. I had a small slice just to be on the safe side. I whipped it up for Mum’s Birthday dinner. It seemed to please everybody in the fam so this recipe gets a big TICK. It was also swell coming across this blog, for it is incredibly difficult finding low salicylate dairy free recipes.


8oz (225g) ground almonds

2oz (55g) cold butter

2tbs light set honey (clover, sunflower etc)

Line your chosen tart tins with baking parchment, a circle in the bottom should be fine.

Chop the butter into small cubes and place everything in the bowl of a food processor. Pulse until the mixture resembles damp crumbs and is starting to clump together.

Divide the mixture evenly between the tins and press it up around the edges and evenly over the bottom with your fingers. If you have hot fingers then you may want to do this roughly and then refridgerate for about 15 minutes before finishing the job neatly.

Gently prick the bottom with a fork.

Pop in the fridge while you heat the oven to 150C. Then bake for 5-10 minutes until the edges of the crust are light golden brown. Cool on a rack.


8 egg yolks

1/2 cup (125ml) clover honey (or other light clean tasting honey)

1/2 cup (125ml) lemon juice

1/2 cup (225g) cold butter

zest of one lemon (optional)

Cut the butter into small dice.

In a bain marie (or a heat proof bowl over a pan of gently simmering water) stir together egg yolks, honey, lemon juice and zest. Whisk constantly until it feels hot to a finger dipped in.

Start adding the butter a couple of chunks at a time, whisking constantly. When each chunk has melted, add another couple and so on until all are used up and the filling looks glossy and thicker.

Continue cooking and whisking for another 5-10 minutes or so until the curd is thick – but remember, it will thicken further on cooling so you don’t need to cook it until it is as thick as cold curd.

set the bowl into cold water to take the heat out of it and stir a few times over the next few minutes to prevent a skin forming.

Pour evenly into the waiting tart shells and leave to cool. You can refridgerate them, which makes everything easier to unmold, but the curd will have little beads of condensation on the top (personally I don’t mind this at all). Leave for a couple of hours to firm up and then dig in!




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