Gluten 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 in your own kitchen with a surprisingly short ingredient list. The crust is built entirely from almond flour, coconut oil, honey, and a pinch of sea salt — no wheat, no starches, no fillers — so it bakes up golden and nutty with a satisfying press-in texture that holds its shape beautifully. For anyone who has struggled to find a grain-free pastry crust that doesn't crumble or taste like cardboard, this one is a genuine win. The filling is a classic lemon curd made with fresh juice, zest, eggs, honey, and coconut oil, cooked low and slow until it thickens into something luxuriously smooth, then strained for that perfectly clean, glossy finish. Baking the filled tart for a final round sets the curd just enough to slice cleanly after chilling, giving you those picture-perfect wedges with a wobble that signals exactly the right texture. The whole thing is naturally sweetened with honey throughout, so the flavor is bright and floral rather than cloyingly sweet. Make it ahead, let it chill, and it will be the most impressive thing on the table.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!