In honor of National Dessert Day, we crafted a delightfully refreshing treat that won’t sabotage your healthy lifestyle. So you can have your cake, er—tart, and eat it too. This gluten-free, paleo-friendly lemon tart highlights the sweet and savory flavor of our cinnamon churro pork rinds paired with zesty lemon. The end result is a savory and crispy crust filled with a smooth, tangy lemon curd.

Lemon Tart With Cinnamon Churro Crust

Serves 3-4

Ingredients:

Crust

• 1.5 cup EPIC Cinnamon Churro Baked Rinds (finely ground)
• 1.5 cup almond flour
• 2 eggs
• 1 tsp cinnamon
• 3 tbsp coconut sugar
• tart pans
• parchment paper
• beans (or baking beads)
• toasted coconut for garnish

Directions:

1. Mix together ground pork rinds, almond flour, cinnamon, coconut sugar, and eggs in a large bowl and combine until you are able to form into a ball.
2. Press mixture into lightly greased tart pans, ensuring the bottom and sides are fully covered with dough.
3. Cut parchment paper to fit each tart pan and place on top of dough mixture.
4. Fill each tart with uncooked beans to prevent dough from rising during blind baking process.
5. Place filled tart shells into oven and bake at 400*F for 12-15 minutes or until golden brown. Remove and let cool.

Lemon Curd Filling

• 2 eggs
• 2 egg yolks
• 1/3 cup honey (or 2 tsp Stevia powder)
• 1/2 cup lemon juice
• 2 tsp vanilla
• 6 tbsp coconut oil

Directions:

1. Whisk all ingredients on low to medium-low heat until the coconut oil is completely melted.
2. Continue to whisk ingredients over heat until liquid starts to thicken. Make sure to constantly whisk and stir so the eggs in the mixture do not cook/scramble.
3. Remove from heat once the consistency of pudding is achieved. (This may take a bit.)
4. Strain and chill.
5. Pipe cooled curd mixture into tart shells and top with toasted coconut flakes.

Recipe Credit: Eric Rasmussen, EPIC Product Developer