Oats 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 comes together with a surprisingly short list of wholesome ingredients. The crust is built entirely from almond flour, coconut oil, honey, and a pinch of sea salt — no grains, no gluten, and absolutely nothing oat-derived anywhere in the recipe. That makes it a genuinely safe and satisfying option for anyone navigating oat sensitivities or cross-contamination concerns that come with so many conventional tart shells. The filling is a slow-cooked lemon curd made from fresh lemon juice, zest, eggs, honey, and coconut oil, whisked over gentle heat until it thickens into something luxuriously smooth. Straining the curd before it goes into the shell gives it that clean, glossy finish you'd expect from a professional pastry kitchen. After a quick bake to set the edges and a proper chill in the fridge, you get clean slices with a buttery, golden crust and a filling that's tart, floral, and just sweet enough. It's the kind of recipe that converts skeptics — nobody misses the butter or the wheat.

About Fig

Fig 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 →