Confession time. I don’t have a big sweet tooth, and I know I’m not alone in this. When I taste a dessert that is really sweet, all I’m tasting is one dimension of flavor. What I really want are varieties of flavor, and this recipe delivers exactly that. The sweetness from the maple syrup in the lemon curd filling is perfectly balanced by the tartness of the lemon and the tropical flavor of the coconut oil. The soft texture of the lemon curd filling is complemented by a crumbly crust, and a hefty topping of pomegranate seeds, adding a delightful crunch to my dream dessert.
- 3 large eggs
- 2 tbsp grated lemon zest
- 1/3 cup maple syrup
- 1/2 cup fresh lemon juice
- 1/4 cup plus 2 tbsp coconut oil, melted
- 8 tbsp unsalted butter, plus more to butter the tart pan
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/4 cup all-purpose flour
- pomegranate seeds
- one round thin slice of lemon, for decor
For the lemon curd:
1. Whisk the eggs, lemon zest, and maple syrup in a bowl. In another bowl, combine the lemon juice and the melted coconut oil.
2. Pour the egg mixture into a saucepan and cook over low heat, whisking constantly, until it begins to thicken, 10 to 15 minutes, being careful not to over-heat the pan so you don’t curdle the eggs. Stir in the lemon juice and coconut oil, and whisk constantly for another 10 to 15 minutes, until thickened further. The curd is thick enough when it coats the back of a wooden spoon. Remove from the heat and pour into a glass jar. Let cool before putting on the lid, and refrigerate for at least 4 hours and up to 48 hours.
For the crust:
1. Butter the tart pan and set aside.
2. Stir the butter and sugar together in a large bowl using a wooden spoon. Add the salt, vanilla extract, and flour; stir until just incorporated. Transfer the dough to the tart pan and use your fingers to evenly press the dough along the bottom and sides of the pan. Be careful not to overwork the dough. Refrigerate the crust for 1 hour.
3. Preheat the oven to 350°.
4. Bake the crust until golden, 25 to 30 minutes. Let cool completely.
5. Pour the lemon curd into the tart shell. Refrigerate, uncovered, for at least 2 hours. When ready to serve, top with the pomegranate seeds and a slice of lemon in the middle of the tart.