Bright, citrusy, and silky smooth, this lemon tart delivers serious patisserie vibes without a single grain of conventional flour in sight. The crust comes together from almond flour, coconut oil, honey, and a pinch of sea salt — pressed into the pan and baked until the edges turn golden and fragrant. That naturally grain-free base means anyone avoiding rye or other grains can dig in without a second thought, no substitutions required. The filling is a proper lemon curd made from scratch: whole eggs, egg yolks, fresh lemon juice, zest, honey, and coconut oil, cooked low and slow until thick and glossy, then strained for that impossibly smooth texture. Baking the filled tart for a final round sets the curd just enough so every slice holds its shape cleanly when you cut it. The balance of tart citrus and floral honey is genuinely stunning, and the chilled, set texture makes it feel like something you'd order at a fancy restaurant. Make it ahead, let it rest in the fridge, and it's ready to impress whenever you need it.
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Learn more →8 servings
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.
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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