Collagen Lemon Tart

Collagen Lemon TartCollagen Lemon Tart

Recipe courtesy of Gwen Eager

Makes: 9 inch Tart

Use Organic

Crust:

7.5 oz. gluten-free graham crackers

3 Tbsp. Garden of Life Coconut Oil

Filling:

3 eggs

½ cup butter (grass-fed or vegan butter) cut into small cubes

½ cup lemon juice

2 Tbsp. lemon zest

2 scoops Garden of Life Collagen Peptides

¾ cup monkfruit sweetener or sugar substitute of your choice

Toppings:

Sliced lemons, blueberries, blackberries, and/or mint leaves

Preparation:

To make the crust, break up graham crackers and place them in a food processor using the “s” blade along with the coconut oil. Process until the crackers are sand-like texture then press into the tart pan and bake at 350 for 7 minutes. To make the filling, first add sugar, eggs, lemon zest and lemon juice in a glass bowl and whisk together. Place glass bowl over a pot (double broiler) of simmering water and whisk continuously for 7-10 minutes, until the texture is similar to thick pudding. Remove from heat and immediately strain mixture through a strainer. Discard the lemon zest. To the custard, add in collagen peptides and butter (about 1 Tbsp. at a time) and whisk continuously. Place custard into the refrigerator for 30 minutes before pouring into crust. Once you have poured the custard into the crust, place it back into the refrigerator again for several hours before garnishing with fruits and mint. Tart lasts 2-3 days refrigerated.

 

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