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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

PALEO LEMON TART

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This dessert is easy to make and has a soft crust with a creamy lemon curd filling. It’s topped with fresh berries and is a perfect Spring or Summer treat!
Hi Friends! I don’t know if anyone else is a fan of The Great British Baking Show, but I’m obsessed. I stumbled upon it one night on Netflix and now I can’t get enough of their British accents, affinity for tea or the delicious looking baked goods they make. They’re genuinely nice to each other throughout the competition, which is really refreshing to see. One of the episodes I saw had the contestants making tarts and they looked SO good that I knew I had to give it a shot!
Collage of four photos showing how to make the almond flour tart crust.
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The crust for this tart has a soft, almost buttery flavor even though there’s no butter in sight! It’s so good! Make sure to mix the ingredients well before pressing the dough into your pan. I decided on an adorable rectangular tart pan for the simple reason that I find it easier to cut and serve! A pie dish will work just fine for this recipe though or you could even make it in little individual tart pans!
Either way, you want to make sure to press the dough into the pan as evenly as possible before pricking holes into the dough with a fork. The crust is going to go into the oven until it’s a golden brown color. Almond flour tends to burn and brown quickly, so keep an eye on it while it’s baking. Let the crust cool completely before adding the lemon curd filling.
Overhead photo of straining the lemon curd.
Straining the lemon curd into a small glass bowl.
Let’s talk about the filling for a second! This lemon curd is SO creamy and tangy that I always end up eating a few spoonfuls before actually pouring it into my tart crust! Lemon curd is pretty easy to make but it requires patience. A lot of patience. Like you’re going to be constantly whisking the mixture over the stove for at least 10 or 15 minutes kind of patience.
You’re going to begin by pouring lemon juice, lemon zest, eggs and honey into a small saucepan and whisking until everything is combined and smooth. Then add your coconut oil into the saucepan and place the whole thing over low heat on your stove. What I’m going to tell you now is super important…you need to whisk the mixture the ENTIRE time it’s over the heat! If you don’t continually whisk you’re going to end up with scrambled eggs, which is delicious, but not at all what we’re going for here!
The baked almond flour tart crust and the bowl of yellow lemon curd.
Once the coconut oil has melted into the mixture, you can increase the heat to medium. Keep whisking. And whisking. And whisking. Remember, patience! You’ll be able to see and actually feel when it turns into curd. The mixture will thicken and turn slightly lighter in color. It will take anywhere from 10 to 15 minutes for this to happen.
A close shot of the paleo lemon tart topped with fresh strawberries, raspberries and blueberries.
At this point your curd might have little lumps in it. That’s ok! Those lumps are the lemon zest and little tiny pieces of egg that might have cooked while you were whisking. You’re going to strain the curd into a bowl, getting rid of those lumps and what you’ll be left with is a smooth lemon curd.
The Paleo lemon tart topped with fresh berries on a serving tray with a slice on a white plate.
Let the curd cool for about 15 minutes before pouring it into your tart crust. Transfer the tart to the fridge for about an hour. Give the tart a little jiggle, if the curd doesn’t move then you’ll know it’s set and ready to be enjoyed! Once the curd has set you can top the tart with fresh berries or just leave it without a topping. It’s delicious no matter what!
A slice of the lemon tart topped with berries on a white plate. The rest of the tart is in the background.
 Now, if you’ll excuse me, I’m going to enjoy a large slice and the next episode of the Great British Baking Show!
Updated on 3/1/18 to refine the directions!
5 from 9 votes
Paleo Lemon Tart
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
This Paleo Lemon Tart is a tangy and refreshing SCD and Paleo dessert. The almond flour crust is soft and buttery while the filling is creamy and tart. The berries give a sweetness to the dessert. This healthier dessert is grain free, gluten free, dairy free and refined sugar free. 
Course: Dessert
Cuisine: American
Servings: 8 people
: 292 kcal
Author: Jennifer Brown of A Life of Happenstance
Ingredients
Crust
  • 1 1/2 cups almond flour
  • 2 Tbsp honey
  • 1/4 cup coconut oil, melted
  • 1 Tbsp fresh squeezed lemon juice
Filling
  • 2 Tbsp lemon zest (about 2 lemons)
  • 1/4 cup fresh squeezed lemon juice (about 2 lemons)
  • 3/4 cup honey
  • 1/4 cup coconut oil
  • 2 large eggs (room temp)
  • 1/4 tsp salt
Instructions
  1. Preheat oven to 350F. In a small bowl, use a spoon to mix together the almond flour, honey, coconut oil and lemon juice. 
  2. Press the dough evenly into the bottom and sides of the tart pan. Use a fork to prick holes into the dough before baking for 10 minutes or until the crust is golden brown. 
  3. Allow the crust to cool completely before adding the filling. 
  4. Place all ingredients for the filling, except the coconut oil, into a small saucepan and whisk them together. Add the coconut oil to the saucepan before placing the pan on the stove over low heat. 
  5. Whisk the mixture continuously while it's over the heat. Once the coconut oil has melted, increase the heat to medium. 
  6. Continue to whisk the mixture until it has thickened. It should take 10 to 15 minutes. 
  7. Remove from the heat and strain the curd into a bowl. Do not skip this step! Straining will remove the lemon zest and any pieces of egg that may have cooked. 
  8. Allow the curd to cool for 15 minutes before pouring into the tart crust. Place the tart in the refrigerator for about an hour to cool and set. If the curd does not jiggle when moving the pan, it's ready! 
  9. Top with berries after the curd has set and just prior to serving or leave without a topping. Store the tart in the refrigerator. 
Recipe Notes
Make sure to whisk the entire time your filling is over the heat or you'll end up with scrambled eggs!


Top with berries just prior to serving. 


Keep in refrigerator until ready to serve. 


* The calories calculated in this recipe is just an estimate.

This Lemon Tart is a refreshing treat on a hot day. The almond flour crust adds a nice contrast to the tart lemon filling and the berries on top give an overall sweetness to this easy to make dessert! It's grain free, gluten free, dairy free and refined sugar free. It is Paleo and SCD legal.

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