Honey Free Paleo Almond Flour Lemon Tart
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp fine sea salt
For the filling
- 4 pasteurized large eggs
- 2 pasteurized large egg yolks
- ½ cup honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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