Coconut Lemon Meringue Tarts (Paleo, GF)

I love lemon meringue. It simply screams of spring. Lemon is so clean and bright, fresh and renewing. Combine it with pillow-y, light as air puffs of meringue and I’m not sure it gets any better





Ingredients
 FOR THE CRUST:

 1 cup Coconut Flour
 scant ½ teaspoon Sea Salt
 4½ tablespoons Maple Syrup or Honey
 ½ cup Coconut Oil at room temperature
 FOR THE LEMON FILLING:
 3 Eggs
 4 Egg Yolks
 ½ cup Honey
 ½ Cup Fresh Meyer Lemon Juice
 ¼ teapsoon Sea Salt
 4 Tablespoons Butter, cut into small pieces
 2 tablespoons Coconut Milk (canned, full fat)
 FOR THE MERINGUE:
 1 cup Honey
 2 Egg Whites
 ¼ teaspoon Salt

Instructions
FOR THE CRUST:
 

Preheat the oven to 350 degrees.
Place the coconut flour and salt in a mixing bowl and whisk together. Add the maple syrup and stir in until the mixture becomes crumbly. Add the coconut oil to the mixture and work into the flour with a spoon or rubber spatula until the a dough forms and there are no pieces of coconut oil remaining.

next full instruction : www.thekitchenmccabe.com

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