Ingredients

Shortcake Piecrust:
• 2 cups blanched almond flour
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 2 tbsp butter, melted
• 1 tbsp pure honey
• 1 large egg
• 1/4 tsp pure vanilla extract
Strawberry Filling:
• 1 batch of creamy lemon frosting
• 1 1/2 pounds fresh organic strawberries, sliced
• 1 tbsp pure maple syrup

Instructions

Prepare the Shortcake Piecrust:
1. Preheat oven to 325 degrees. In a small bowl, combine blanched almond flour, baking soda and salt.
2. In a large bowl, whisk together melted butter and honey until smooth and creamy. Then whisk in the egg and vanilla until well combined.
3. Add dry ingredients to the wet, using a spoon to combine.
4. Press the dough evenly into the bottom and up the sides of a 9” deep-dish pie plate. (If you don't own a deep-dish pie plate, simply use a 9x9-inch baking dish instead.)
5. Use a fork to poke a few holes in the bottom of the crust. You can also use a fork to crimp the edges of the piecrust, if desired.
6. Bake crust for approximately 15 minutes, until lightly golden brown.
7. Allow piecrust to cool completely before filling.
Prepare the Strawberries & Creamy Lemon Filling:
8. While you're waiting for the pie crust to cool, slice the strawberries and gently fold them together with one tablespoon of maple syrup. Then, place them in the refrigerator to keep cool.
9. Next, follow the instructions for making the creamy lemon frosting and refrigerate as well, until the piecrust is completely cool.
Assemble the Strawberry Pie:
10. Once the pie shell is completely cool to touch, spread about 2/3 of the creamy lemon frosting evenly across the bottom of the shortcake piecrust.
11. Then layer the sliced strawberries across the top of the creamy lemon topping.
12. Pipe the remaining lemon topping around the edges of the piecrust to create a pleasing pattern.
13. Refrigerate and serve within two hours of assembly for best results.

Notes

Ingredients

Step 1: Prepare the Crust
• 1 3/4 cups blanched almond flour
• 1/4 cup butter, cold, cut into pieces
• 1 tbsp arrowroot powder
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 2 tbsp pure honey
• 1/4 tsp pure vanilla extract
Step 2: Prepare the Lemon Curd Filling
• 6 egg yolks, room temperature (pastured eggs are best)
• 1/2 cup pure honey (I prefer sage honey due to its mild flavor)
• 1/3 cup fresh-squeezed lemon juice (about 2 Meyer lemons)
• 2 tbsp filtered water
• 1 tsp lemon zest
• 1/4 tsp pure vanilla extract
• 1/2 cup butter, cold, cut into pieces
• 3 cups of your favorite fresh organic berries

Instructions

Step 1: Prepare the Crust
1. Preheat oven to 300 degrees. Place the almond flour, butter pieces, arrowroot powder, baking soda and salt into the bowl of a food processor and pulse 6-8 times. Then add the honey and vanilla and pulse until it starts to form a dough ball.
2. Use a rubber spatula to remove the dough and place in a 9" tart pan or pie plate.
3. Press dough evenly into the bottom and up the sides of the tart pan or pie plate. (If using a pie plate, use a fork to make a decorative pattern along the edges.)
4. Bake crust for 8-10 minutes, until puffy, but not browned. Allow to cool before filling.
Step 2: Prepare the Lemon Curd Filling
5. In a double boiler, or in a heat-safe glass bowl resting above a pot of gently simmering (not boiling) water, whisk together the egg yolks, honey, lemon juice, water, lemon zest and vanilla until well blended.
6. Slowly add the butter, 2-3 pieces at a time, while constantly whisking. Add more pieces as the previous ones melt.
7. After all the butter pieces are melted and incorporated, cook for an additional 15-18 minutes, stirring just occasionally, until it thickens like a thin pudding. Then, place the lemon curd in the refrigerator to cool.
8. Once cool to touch (not cold), add the lemon curd to the cooled crust, using a spreader to smooth it out evenly.
9. Bake at 300 degrees for approximately 20 minutes, until filling sets and slightly puffs up.
10. Once baking is completed, remove tart from oven. Allow it to cool completely, then gently arrange fresh berries in a pleasing pattern across the top.
11. Refrigerate for at least 2-3 hours, or overnight before serving. Serve with a heaping dollop of homemade whipped cream, if desired.

Notes