Breastfeeding Friendly Paleo Almond Flour Lemon Tart

Bright, tangy, and naturally sweetened with honey, this lemon tart is the kind of dessert that feels indulgent without any of the ingredients you're trying to avoid right now. The almond flour crust comes together with just coconut oil, honey, and a pinch of salt — no refined grains, no dairy, and nothing that requires a second look at a label. The silky lemon curd filling is made with pasteurized eggs, which is exactly the kind of detail that matters when you're being mindful about what goes into your body during breastfeeding. Fresh lemon juice and zest give it a clean, vibrant flavor that tastes like real effort even though the process is straightforward. Cooking the curd to 170°F before baking it into the shell means the eggs are fully safe, and straining it through a fine-mesh sieve gives you that impossibly smooth, glossy finish. Coconut oil stands in for butter throughout, keeping the whole thing grain-free and gentle on digestion. It slices beautifully once chilled and holds up well in the fridge, so you can make it ahead and have something genuinely satisfying waiting for you whenever you need it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →