Makes 4 little tarts
Double or triple the recipe for a big tart
1 lemon - to yield 1/4 cup lemon juice and 1 tbsp lemon rind
3 tbsp rice malt syrup
2 tsp coconut oil
1 tsp arrowroot powder (mixed in with 2 tsp boiling water)
2 egg yolk
Sarah's healthy lemon curd
1. Boil a kettle and put the arrowrott in a small bowl or ramekin, add 2 tsp boiling water and mix well so that it makes a paste.
2. Zest and juice the lemon, then put it in a metal bowl with the rice malt syrup and coconut oil. Separate two egg yolks into two bowls and add 1 whole egg to the two egg yolks, set aside. Cover and refrigerate the whites.
3. Put some water in a medium sized saucepan and bring to the boil, put the metal bowl over the saucepan of boiling water and whisk well for a minute or so while the coconut oil melts, then add the 2 egg yolks and 1 egg whisking well for 30 seconds or so, then add the arrowroot paste whisking immediately so the arrowroot doesn’t go lumpy.
4. Keep whisking the mixture until it thickens and comes together. Take it off the heat when it’s at a smooth consistency, set aside to cool for a minute or two before putting it into the prepared pastry case of your choice.