These dairy-free lemon tarts are a shining instance. Instead of butter, they’re made with a mixture of coconut oil and egg yolks for an extremely easy and creamy texture that acts as the right car for the brilliant tartness of the lemon juice. The coconut oil lends beautiful tropical undertones, which, assuming you’re followers of a great umbrella-garnished cocktail, is an sudden however scrumptious complement to a standard lemon tart. If you’re not a coconut fan, you should utilize a refined coconut oil which has a a lot milder taste. The crust is a cross between a standard tart dough and a shortbread crust, that leverages almond flour for texture and taste and coconut oil once more as our glue. In the oven it turns into calmly candy and toasty and acts as the right, easy-to-make car for our star ingredient lemon curd.