Black Pepper Free Paleo Almond Flour Lemon Tart

Bright, citrusy, and naturally elegant, this lemon tart delivers a silky curd nestled in a golden almond flour crust — no grains, no refined sugar, and absolutely nothing that would trigger a black pepper sensitivity. Because every single ingredient here is straightforward and whole-food based, you never have to squint at a label or worry about a spice blend sneaking in an unwanted ingredient. The crust comes together with just almond flour, coconut oil, honey, and sea salt, pressing into the pan like a dream and baking up with beautifully golden edges. The filling is a slow-cooked lemon curd made from fresh juice, zest, eggs, honey, and coconut oil — whisked patiently over gentle heat until it thickens into something genuinely luxurious. Straining the curd before it goes into the shell gives it that smooth, professional finish you'd expect from a proper tart. A final short bake sets everything just right, and after a couple of hours in the fridge it slices cleanly into gorgeous, sunshine-yellow wedges. It's the kind of dessert that looks like it came from a bakery but is quietly, effortlessly clean in every ingredient it uses.

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