Cashew Free Paleo Almond Flour Lemon Tart

Bright, tangy, and silky smooth, this lemon tart delivers serious patisserie energy using nothing but wholesome, grain-free ingredients. The crust comes together with almond flour, coconut oil, honey, and a pinch of sea salt — pressed into the pan and baked until the edges turn a gorgeous golden brown. The filling is a proper lemon curd made from scratch: fresh-squeezed juice, zest, eggs, honey, and coconut oil cooked low and slow until thick and glossy, then strained for that perfectly smooth, restaurant-worthy texture. Because every component is built from simple, identifiable ingredients, there's no need to scan labels for hidden tree nut derivatives or worry about cross-contact from mixed-nut products. The whole thing gets a final bake to set the curd, then chills in the fridge until sliceable and cold — which honestly makes it an ideal make-ahead dessert for entertaining. The result is a tart that's bracingly citrusy, naturally sweetened, and rich without feeling heavy, proof that skipping grains and refined sugar doesn't mean skipping indulgence.

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 →