Rice Free Paleo Almond Flour Lemon Tart

Total time3 hr

Prep time25 min

Cook time35 min

4.7

(8)

Bright, tangy, and silky smooth, this lemon tart is the kind of dessert that looks like it came from a fancy patisserie but comes together in your own kitchen with a surprisingly short ingredient list. The crust is built entirely from almond flour, coconut oil, honey, and a pinch of salt — pressed into the pan and baked until golden, it has a nutty, slightly crisp texture that holds up beautifully against the luscious curd. There is no grain, no starch, and absolutely no rice flour standing in as a filler, which means every component is doing real, delicious work. The filling is a classic stovetop lemon curd made with whole eggs, egg yolks, fresh lemon juice, zest, honey, and coconut oil — cooked low and slow until thick, then strained for that perfectly smooth, glossy finish. Straining the curd before it goes into the shell is a small step that makes a big difference, giving you that clean, restaurant-quality texture without any fuss. A final short bake sets the edges while keeping the center with just the right gentle wobble, and a long chill in the refrigerator brings everything together into clean, sliceable slices. Whether you are serving it after a dinner party or sneaking a cold slice straight from the fridge, this tart delivers serious citrus payoff.

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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!