Nutmeg 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 bakery but is completely achievable in your own kitchen. The almond flour crust comes together with just coconut oil, honey, and a pinch of sea salt — no grains, no refined sugar, and absolutely nothing that doesn't belong. Warm spices like nutmeg are nowhere near this recipe, so if you're navigating a sensitivity or simply prefer to keep things clean, you can dig in with total confidence. The filling is a proper lemon curd made from scratch on the stovetop, built on fresh lemon juice and zest, eggs, honey, and coconut oil for a result that's intensely tangy and luxuriously thick. Straining the curd before it goes into the shell is the small step that makes a big difference — you get that glassy, restaurant-quality surface every single time. After a quick second bake and a long chill in the fridge, the tart slices beautifully and delivers a clean, bright hit of lemon in every bite. It's the kind of crowd-pleaser that quietly happens to check every box without anyone at the table needing to know.
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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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