Pregnancy Friendly Paleo Almond Flour Lemon Tart
Bright, citrusy, and naturally sweetened with honey, this lemon tart delivers a silky curd filling nestled in a golden almond flour crust — no refined sugar, no grains, just clean, wholesome ingredients that feel genuinely indulgent. One of the trickiest parts of enjoying a dessert like this during pregnancy is the egg situation, and this recipe handles it thoughtfully by calling specifically for pasteurized eggs throughout both the whole eggs and the yolks, so the curd is safe to eat even before it hits the oven. The filling is also cooked on the stovetop until it reaches 170°F, giving you an extra layer of reassurance that everything is fully and properly heated through. Coconut oil stands in for butter across both the crust and the curd, keeping the whole thing dairy-free without sacrificing that luscious, melt-in-your-mouth texture. Fresh lemon juice and zest do all the heavy lifting on flavor, so the result is bracingly tart and fragrant in the best possible way. The crust comes together in one bowl and presses right into the pan — no rolling, no chilling, no fuss — which makes the whole project feel very manageable. After a couple of hours in the fridge, it slices cleanly into something that looks genuinely impressive on a table.
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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
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 2 pasteurized large egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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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