Brazil Nut Free Paleo Almond Flour Lemon Tart
Bright, tangy, and silky-smooth, this lemon tart is the kind of dessert that looks like it came from a fancy patisserie but is completely achievable in your own kitchen. The crust comes together with just almond flour, coconut oil, honey, and a pinch of sea salt — no grains, no refined sugar, and absolutely nothing that could sneak in a brazil nut or any other unwanted tree nut. That matters more than people realize, because plenty of store-bought tart shells and nut-based crusts are processed on shared lines with a whole roster of mixed nuts. Here, every single ingredient is intentional and easy to verify. The filling is a proper lemon curd — eggs, fresh lemon juice, zest, honey, and coconut oil — cooked low and slow until it thickens into something luxuriously smooth, then strained for that perfectly glossy, clean finish. Baking the filled tart for a final round sets it just enough so that every slice holds its shape when you cut through that golden, press-in crust. Chilled and sliced cold, it delivers a sharp citrus punch balanced by gentle sweetness that makes it genuinely hard to stop at one piece.
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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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