Paleo Lemon Tart

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.

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 on Netflix one night 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 them making tarts and they looked so good that I knew I had to give it a shot!

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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I know that I just posted a lemon curd recipe (be prepared because a triple layer lemon cake will soon be making an appearance on the blog) but I’m currently also obsessed with lemons. I blame it on the summer heat. In my opinion there’s just nothing better than the taste of lemons on a hot day!

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.

The crust for this recipe takes only 10 minutes to bake and is made using almond flour, honey, coconut oil and lemon juice. That’s it! You can of course use any tart or pie dish you’d like but I decided on this adorable rectangle tart pan. I love that it’s not a traditional round pan and the bonus for me is that it’s much easier to cut and serve.

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.

I used my lemon curd recipe for the tart’s filling. It’s so creamy I just want to eat it up with a spoon. If you’d like a thicker filling then I suggest you double the lemon curd recipe but I personally found the amount of filling to crust ratio perfect. I decided to top my tart with fresh berries but leaving it without a topping is just as delicious. Trust me, I’ve made this three times in the past two weeks! I suggest you make this tart and enjoy it while sipping tea and watching The Great British Baking Show!

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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5 from 5 votes
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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Paleo Lemon Tart
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This Paleo 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 as well as Paleo and SCD legal. 

Course: Dessert
Servings: 8 people
Author: Inspired by The Barefoot Contessa
Ingredients
Crust
  • 1 1/2 cups almond flour
  • 2 Tbsp honey
  • 4 1/2 Tbsp 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 combine almond flour, honey, coconut oil and lemon juice. 

  2. Press evenly into the bottom and sides of tart pan. Use a fork to prick holes into the dough. 

  3. Bake for 10 minutes or until the crust is golden brown. Remove from oven and allow to cool completely before adding the filling. 

  4. Zest and juice your lemons. Set aside.

  5. Melt coconut oil in a small saucepan over low-medium heat. Whisk in eggs one at a time. 

  6. Continue whisking while adding the lemon juice, honey, zest and salt. 

  7. After about 10 to 15 minutes of whisking, the mixture will begin to thicken. Remove from heat and strain into a bowl. 

  8. Allow to cool completely before refrigerating. Keep refrigerated for at least 2 hours before pouring into tart crust. 

  9. Ensure that both the crust and filling are completely cooled before assembling. Top with berries just prior to serving or leave without a topping. Store in refrigerator. 

Recipe Notes

Make sure to whisk the entire time your filling is over the heat or you'll end up with scrambled eggs!

 

Once the filling mixture has thickened, give a little taste test and adjust flavors as needed (don't burn your tongue!).

 

The filling will continue to thicken as it cools in the refrigerator. 

 

Top with berries just prior to serving. 

 

 

Keep in refrigerator until ready to serve. 

 

 

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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.

21 thoughts on “Paleo Lemon Tart

  1. I made this for Thanksgiving (tomorrow) and my filling is really dark in color as opposed to your very light/creamy looking filling and tastes very strongly of honey. Is that how it is supposed to taste/look? I have no idea what I did wrong.

    1. Hey Courtney! The type of honey used (lighter, darker) is going to have an impact on the color of the curd. I wouldn’t worry too much about that. The curd should have a tangy lemon flavor, although you can still taste some honey. If you’d like it to be less sweet then I suggest adding a little more fresh lemon juice. Using fresh lemons is really important for this recipe. I’m currently vacationing in the mountains and reception is spotty but I’ll try to check back to see how it went!

  2. Help please! I made this tonight and the lemon filling will not thicken! I’m not sure what went wrong. It also isn’t as light colored as yours. Any input? It’s in the fridge cooling now but when I strained it, it was about the consistency of like half and half.

    1. Hi Cat! Give it a little time in the fridge to see if that helps. The final product should be similar to a Greek yogurt consistency. If it’s still not thickened then it may have needed a bit more time on the stove. Keep me posted.

      1. So I refrigerated it over night and the coconut oil completely separated and was on top. Should I put it back on the stove and use a bit higher heat? I did med low for 15 mins

        1. How odd. I’ve made the recipe at least 10 times & it’s never done that. You can certainly try putting it back on the stove. I’ll be posting a video by the end of the weekend on making the recipe.

    1. Thanks Megan! For some reason I am not good at cutting and serving desserts that are in a circle shape! Odd I know. But this little rectangle pan made it super easy! Nothing worse than spending the time to make your dessert look fantastic and then immediately ruin it when you go to serve! lol

  3. This looks amazing! I always love using almond flour in my gluten free baking, those recipes always turn out the best. My absolute favourite treat are strawberry tarts so I’m bookmarking this one, if I can get through the day without just diving in and making it lol.

    1. Thanks so much! Almond and coconut flour are my favorites for baking! This is a refreshing little treat for a summer day. I just bought some strawberries today…now you have me thinking I need to make a strawberry tart with them!

  4. I just found out my 16yr old is allergic to eggs, milk, wheat & corn. Do you have any recommendations on how to substitute the eggs in this recipe? I may just be out of luck… It looks delicious!

    1. Hi Laureen! Thanks so much for stopping by! I haven’t tried it myself but perhaps you could use some non-dairy milk (coconut or almond) and some gelatin in place of the eggs? It might be your best bet in getting a similar consistency. If you experiment with it please let us know how it worked!

  5. This looks so yummy and GF that I am going to make it this week. I love lemons. And when my Colorado peaches get here I am going to make raw peach pie with your crust recipe. Thank You for the recipe.

    1. I’m so glad! A raw peach pie sounds wonderful! Make sure to come back and let me know how it turned out 😊

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