Mushroom Free Paleo Almond Flour Lemon Tart
Bright, citrusy, and silky smooth, this lemon tart is the kind of dessert that looks like it came from a fancy patisserie but is completely achievable in your own kitchen. The crust comes together with just 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 pairs beautifully with the tangy filling. The lemon curd is made entirely from scratch on the stovetop, whisked until thick and glossy before being strained for that perfectly smooth, velvety texture. Every single ingredient here is naturally free from fungi and fungal derivatives, so there's no need to scan labels or second-guess anything. Coconut oil does double duty in both the crust and the curd, keeping the whole tart dairy-free and grain-free without sacrificing any richness. After a couple of hours in the fridge, it sets into clean, elegant slices that are as stunning to serve as they are to eat. Whether you're making it for a dinner party or just treating yourself, this tart delivers serious wow factor with a surprisingly short ingredient list.
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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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