Mediterranean Diet Friendly Paleo Almond Flour Lemon Tart
Bright, tangy, and naturally sweetened, this lemon tart is the kind of dessert that feels indulgent without straying from wholesome ingredients. The crust comes together with almond flour, coconut oil, honey, and a pinch of sea salt — pressed into a pan and baked until golden, it has a satisfying, slightly nutty crunch that holds up beautifully under the silky filling. Fresh lemon juice and zest give the curd its bold citrus punch, while eggs and a touch more coconut oil create that luxuriously smooth, custardy texture you'd expect from a classic tart. Everything here leans on real, recognizable ingredients — no refined flour, no butter, no refined sugar — which makes it a natural fit for anyone following a Mediterranean-inspired approach to eating. The technique is more straightforward than it looks: a gently cooked stovetop curd, strained smooth, then finished in the oven just long enough to set. A couple of hours in the refrigerator is all it takes before you're slicing into clean, glossy wedges that look genuinely impressive on a table. It's the kind of recipe that earns you compliments without requiring you to explain a single dietary swap.
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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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