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Cranberry Lemon Tart



For Crust
• 8 oz. gingersnaps
• 1 tablespoon sugar
• 3 tablespoons coconut oil, melted

For Cranberry Lemon Filling
• 4 cups of fresh cranberries
• 1/2 cup water
• 1/2 cup of fresh lemon juice
• 1 1/2 cups of sugar, divided
• 5 large egg yolks
• Dash of salt
• 2 tablespoons of chilled coconut oil


Preheat oven to 400 degrees.

Pulse the cookies in a food processor until they are finely crushed. Add the crumbs to your tart pan and pour the melted coconut oil over them. Mix well and spread along the bottom and sides of pan. Place in oven for 10 minutes or until the sides are golden brown. Remove and let cool.

Place lemon juice, water, cranberries and 1/2 cup of sugar in a saucepan. Bring to a simmer and lower heat. Let cook for 10 minutes or until most cranberries have popped. Remove from heat and mash the solids until they release their juice. Pour over a sieve and press so you get the most juice possible. Toss the solid remains.

In a pot, whisk together the egg yolks, salt and 1 cup of sugar. After well whisked, add the cranberry juice. Turn heat on medium and whisk the egg yolk mixture for 10 minutes. Make sure the filling doesn't boil or the eggs will curdle! Remove from heat and stir in the chilled coconut oil. Transfer to another bowl and let chill for 1/2 hour.

Once the filling has chilled, remove from fridge and whisk until smooth. Pour into the crust. Refrigerate for 3 hours. The tart will be ready to serve when the filling hardens. Enjoy with fresh whipped cream!