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!
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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!
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.
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!
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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.
- 1 1/2 cups almond flour
- 2 Tbsp honey
- 4 1/2 Tbsp coconut oil, melted
- 1 Tbsp fresh squeezed lemon juice
- 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
Preheat oven to 350F. In a small bowl combine almond flour, honey, coconut oil and lemon juice.
Press evenly into the bottom and sides of tart pan. Use a fork to prick holes into the dough.
Bake for 10 minutes or until the crust is golden brown. Remove from oven and allow to cool completely before adding the filling.
Zest and juice your lemons. Set aside.
Melt coconut oil in a small saucepan over low-medium heat. Whisk in eggs one at a time.
Continue whisking while adding the lemon juice, honey, zest and salt.
After about 10 to 15 minutes of whisking, the mixture will begin to thicken. Remove from heat and strain into a bowl.
Allow to cool completely before refrigerating. Keep refrigerated for at least 2 hours before pouring into tart crust.
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.
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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