Celery 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 comes together with a surprisingly short ingredient list. The crust is built from almond flour, coconut oil, honey, and a pinch of sea salt — pressed into the pan and baked until golden, it has a satisfying, slightly nutty crunch that holds up beautifully against the creamy filling. The lemon curd is made the proper way, whisked over gentle heat until thick and glossy, then strained for that perfectly smooth, restaurant-quality texture. Coconut oil stands in for butter throughout, keeping the whole tart grain-free and dairy-free without sacrificing any of the richness you'd expect. Every ingredient here is naturally free of celery and celery derivatives, so there's nothing to second-guess on the label or in the prep. The long chill in the fridge is what really brings it all together — the curd sets into clean, elegant slices that are as pretty as they are delicious. Whether you're serving it at a dinner party or just treating yourself on a weeknight, this tart delivers serious wow factor with minimal fuss.
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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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