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    Australian personal trainer Luke Hines shares the recipe for his healthy lemon curd tart

    Celebrity fitness coach, 37, shares his HEALTHY lemon curd tart recipe – and you can make it with six simple ingredients

    • Personal trainer Luke Hines, 37, has shared the recipe for his healthy lemon tart
    • Low-carb and gluten-free, it’s made from eggs, honey, lemon juice and coconut
    • The Byron Bay fitness coach describes it as ‘golden brown’ and ‘luscious’
    • Luke worked with Hollywood sensation Angeline Jolie on set of Unbroken in 2013

    A personal trainer who once worked with Angelina Jolie has shared the recipe for his healthy low-carb lemon tart which he snacks on when he needs a sweet, sugary hit.

    In an Instagram post to his 95,400 followers, Luke Hines, 37, revealed he makes the dessert from six simple supermarket ingredients: eggs, coconut flour, honey, lemon juice, coconut oil and salt.

    The Byron Bay nutritionist, who provided training and dietary advice on the set of Angelina’s wartime blockbuster Unbroken while she was filming in Australia in 2013, describes his creation as having a ‘golden brown crust with luscious curd filling’.

    Photos of the tart, which have amassed 1,320 likes since they were uploaded early on Tuesday, have drawn delighted responses from health-conscious dessert lovers.

    Scroll down for video

    He makes the dessert from eggs, coconut flour, honey, lemon juice, coconut oil and salt

    Byron Bay fitness coach Luke Hines (left) whips up a simple lemon tart (right) from six simple ingredients whenever he needs a sweet, sugary hit

    ‘Um don’t want just a bite – I want to eat it all!’ one man said.

    ‘This looks amazing and so easy, too,’ another added.

    Others vowed to make the tart for their families over the weekend.

    The make the tart, Luke preheats his oven to 200 degrees Celsius, then sets to work on the crust.

    He adds half a cup of coconut oil into a bowl with two eggs, three quarters of a cup of coconut flour, two tablespoons of honey and a pinch of salt, mixing with a fork until the it forms into a stiff dough.

    Using his hands, Luke rolls the dough into a ball and flattens it into a disc before transferring it to a standard sized tart pan with a removable bottom.

    Photos of the tart (pictured) have drawn delighted responses from health-conscious dessert lovers

    Photos of the tart (pictured) have drawn delighted responses from health-conscious dessert lovers

    Byron Bay nutritionist Luke (pictured at Bondi Beach) provided training and dietary advice on the set of Angelina's wartime blockbuster Unbroken while she was filming in Australia in 2013

    Byron Bay nutritionist Luke (pictured at Bondi Beach) provided training and dietary advice on the set of Angelina’s wartime blockbuster Unbroken while she was filming in Australia in 2013

    He pricks the dough with a fork then bakes it for eight to 10 minutes until golden brown – meanwhile, he turns his attention to the filling.

    To make it, he whisks four whole eggs with four egg yolks, two thirds of a cup of honey, one cup of lemon juice, the zest of four lemons, two thirds of a cup of coconut oil and a pinch of salt, mixing until it develops a stiff consistency. 

    Luke warns this can take up to 15 minutes.

    Once the curd has thickened, he presses it through a sieve to remove pulp, then pours the concentrated mixture onto the prepared crust. 

    Luke leaves the tart in the fridge for two hours until the curd has set, then slices it into pieces and enjoys – guilt free. 

    Luke’s low-carb lemon tart

    INGREDIENTS:

    For the crust

    1/2 cup coconut oil

    3/4 cup coconut flour 

    2 eggs

    2 tablespoons honey or maple flavoured syrup (for keto)

    Pinch of salt 

    For the filling

    4 whole eggs

    4 egg yolks

    2/3 cup Lakanto maple flavoured syrup for Keto or honey

    1 cup lemon juice

    Zest of 4 lemons

    2/3 cup coconut oil

    Pinch of salt

    METHOD:

    Preheat oven to 200 degrees Celsius.

    For the crust: combine all ingredients in a bowl and mix with a fork until dough forms. Use hands to roll into a ball, then flatten into a disc. Transfer to a standard size tart pan with removable bottom.

    Use your hands to spread dough evenly into the pan, pressing up into the edges right up to the top. Prick with a fork and bake for 8-10 minutes until golden brown.

    For the curd: whisk all ingredients in a saucepan over low heat. Increase the heat gently to medium and cook, whisking continuously until it thickens up for roughly 10-15 minutes. 

    Press curd through a sieve to get rid of any pulp and pour onto prepared crust. Transfer to a fridge and cool for about 2 hours until curd is set. Remove tart from the pan, cut into slices and eat.

     

    Luke describes the creation as having a 'golden brown crust filled luscious curd filling'

    Luke describes the creation as having a ‘golden brown crust filled luscious curd filling’

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