Artificial Flavors Free Paleo Almond Flour Lemon Tart
Bright, tangy, and silky smooth, this lemon tart delivers the kind of dessert-counter elegance that feels almost too pretty to eat. Every component is built from whole, recognizable ingredients — almond flour, coconut oil, honey, fresh lemon juice, and eggs — so there's no guessing what's actually in your slice. That matters a lot when you're trying to avoid the synthetic flavor compounds that sneak into so many store-bought pastries and boxed dessert mixes. The crust comes together like a dream, pressing into the pan with a satisfying density that bakes up golden and nutty without a single additive. The filling is a slow-cooked lemon curd that thickens on the stovetop and gets strained for that perfectly glossy, restaurant-quality finish. Coconut oil stands in for butter throughout, keeping everything clean while still delivering richness. A few hours in the fridge is all it takes to set into a tart that slices beautifully and tastes like pure sunshine.
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 pasteurized large eggs
- 2 pasteurized large egg yolks
- ½ cup honey
- ½ cup fresh lemon juice (from about 4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¼ cup coconut oil
- 1 pinch fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom with a small amount of coconut oil.
- 2
In a medium bowl, stir together the almond flour, melted coconut oil, honey, and salt until the mixture resembles damp, clumping sand. Press it evenly across the bottom and up the sides of the prepared tart pan, using the flat bottom of a measuring cup to compact it into an even layer about 1/4 inch thick.
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