This dessert is easy to make and has a soft almond flour crust that’s filled with a creamy dairy free lemon curd filling. The whole thing is topped with fresh berries and is a perfect sweet treat! The lemon tart follows not only the paleo diet, but is SCD friendly as well! This recipe is gluten free, grain free, dairy free, and refined sugar free!
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 had the contestants making tarts, and they looked SO good that I knew I had to give it a shot!
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The gluten free 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.
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 not at all what we’re going for here!
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.
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.
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!
Now, if you’ll excuse me, I’m going to enjoy a large slice and the next episode of the Great British Baking Show!
Here are more tarts and pies for you to try!
- Banana Cream Pie
- Vanilla Custard Tart
- No Bake Strawberry Gelatin Pie
- Pear and Havarti Tart with Cinnamon Honey Drizzle
If you’ve made this recipe, be sure to leave a comment and star rating below!
Updated on 3/1/18 to refine the directions!
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.
- 1 1/2 cups almond flour
- 2 Tbsp honey
- 1/4 cup 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, use a spoon to mix together the almond flour, honey, coconut oil and lemon juice.
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.
Allow the crust to cool completely before adding the filling.
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.
Whisk the mixture continuously while it's over the heat. Once the coconut oil has melted, increase the heat to medium.
Continue to whisk the mixture until it has thickened. It should take 10 to 15 minutes.
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.
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!
Top with berries after the curd has set and just prior to serving or leave without a topping. Store the tart in the refrigerator.
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.
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen
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