This Paleo Lemon Tart has a soft almond flour crust that's filled with a creamy and tart lemon curd. Top this easy dessert with fresh berries and enjoy a healthier sweet treat! The recipe is SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.
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 lemon tarts, and they looked SO good that I knew I had to make a healthy version!
Almond flour crust ingredients
- Blanched Finely Ground Almond Flour
- Coconut Oil
- Lemon Juice
How to make the almond flour crust
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!
Add the ingredients to a large bowl and mix until well combined. The dough will resemble damp sand but should stick when pressed together.
Grease your tart pan well then place the dough in the center of the pan and evenly press the dough into the bottom and up the sides.
Use a fork to gently prick holes into the crust. The almond flour crust bakes for just 10 to 12 minutes or until the crust is a golden brown.
Allow the crust to cool completely before adding the lemon curd.
How to make the paleo lemon curd
This lemon curd is sooooo 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 does require 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!
Begin by pouring freshly squeezed lemon juice, lemon zest, eggs, and honey into a small saucepan. Whisk until everything is combined and smooth.
Add the coconut oil to the saucepan and place the whole thing over low heat on the 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 then the mixture will turn into scrambled eggs!
Once the coconut oil has melted into the mixture, increase the heat to medium-high and continue to whisk.
Pay close attention while whisking and you'll be able to notice a subtle thickening of the curd. It will also turn slightly lighter in color.
It will take anywhere from 10 to 15 minutes for this to happen.
At this point the curd will 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.
Use a fine mesh sieve to strain the curd into a bowl, what you'll be left with is a smooth lemon curd!
Allow the curd to cool for about 30 minutes before pouring it into the almond flour tart crust.
Transfer the tart to the refrigerator and allow to set for two to four hours.
Give the tart a little jiggle, if the curd doesn't move then it's set and ready to be enjoyed!
What can I use to decorate the top of the tart?
This dessert is tasty without anything on top, but if you want to get a little fancy here are some options;
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! It's the best way you can help support me and this blog!
Updated on 3/1/18 to refine the directions!
Paleo Lemon Tart
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted but not hot
- 2 Tablespoons honey
- 1 Tablespoon fresh squeezed lemon juice
Lemon Curd Filling
- 2 Tablespoons lemon zest (about 2 lemons)
- ¼ cup fresh squeezed lemon juice (about 2 lemons)
- ½ cup honey
- 2 large eggs (room temp)
- ⅓ cup coconut oil
- fresh berries optional
- Preheat oven to 350F. Grease the sides and bottom of a tart pan with coconut oil.
- Place the crust ingredients into a small bowl and use a rubber spatula to mix and press the dough, ensuring that all of the almond flour is damp.
- Use your hands to evenly press the dough into the bottom and up the sides of the tart pan. Use a fork to gently prick holes into the dough.
- Place the tart pan on the center rack of the oven and bake for 10 to 12 minutes or until the crust is golden brown.
- Allow the crust to cool completely before adding the filling.
Lemon Curd Filling
- Place all ingredients for the filling, except the coconut oil, into a small saucepan and whisk until well combined.
- Add the coconut oil to the saucepan and place 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-high.
- Continue to whisk the mixture until it has thickened, which should take anywhere from 10 to 15 minutes.
- Remove from the heat and use a fine mesh sieve to 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 30 minutes before pouring it into the tart crust.
- Place the tart in the refrigerator for 2 to 4 hours to cool and set. If the curd does not jiggle when moving the pan, then it's ready!
- If desired, decorate the lemon tart with fresh berries just prior to serving and enjoy!
- Make sure to whisk the entire time your filling is over the heat or you'll end up with scrambled eggs!
- Cover leftovers with plastic wrap and store in the refrigerator.
- Whipped Coconut Cream or Honey Italian Meringue are both great toppings for the tart too!
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