Okay so they began as lemon bars...
...and then I felt like bars were too simple. Too EASY. Anyone could make a bar! This is EASTER! I have to make this a showstopper!
So I just used the same recipe and put them in a different pan...and BAM. Honestly, it just felt more like a complete, holiday dessert than a backyard treat for the kiddos. I don't know, maybe it's just me, but when someone pulls out a circular glory treat out of the ole kitchen, I'm all in.
Long story short. Happy Easter! We had a simple dinner, so I wanted something light that would compliment that as well. We have massive citrus trees that have a lot of fruit in the winter/spring, so our lemon tree was just begging to be plucked for this very day. I made them a few months ago with oranges, which were incredible; they were definitely more sweet than tart, but I'm super interested in making them with grapefruit to get that rich pink color....will update...if there are updates, if that ever happens.
Anywho, as some of you know, I just completed Whole30, so I decided to make a normal (dairy-free) lemon tart for everyone and a gluten-free, refined sugar-free one for myself. Ultimately, the GF/DF one came out more like a lemon-coconut caramel tart but, hey, we live and we learn and I still ate half of it, so that's success if I ever saw one.
I'll put up both recipes if you're interested, but fair warning, the GF/DF tart will come out brown only because the coconut sugar is brown, so the yellow of the lemon does not shine through as much as with the white flour and white sugar combo. I'm adding a picture of the GF/DF one to the VERY BOTTOM because it's not as pretty as the one with normal flour, but #realtalk it was still bomb.
Note to reader: I'm aware that it is Easter, so I'm sorry I did not make a "rising dessert" to fit the occasion.
*To make gluten-free/refined sugar-free, substitute:
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.