Walnut Free Paleo Almond Flour Lemon Tart
Bright, citrusy, and silky smooth, this lemon tart delivers serious patisserie energy without a single grain of conventional flour or refined sugar. 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. The filling is a from-scratch lemon curd made with fresh juice and zest, whisked over gentle heat until it thickens into something luxuriously custardy, then strained for an ultra-clean, velvety texture. Straining the curd and baking it a second time in the crust is the move that takes this from good to genuinely impressive — the center sets with that perfect slow wobble that tells you it's going to slice beautifully. Every ingredient in this recipe is naturally free from tree nuts like walnuts, so there's no need to scrutinize labels or worry about cross-contact from mixed nut products. It's the kind of dessert that looks like it took all day but rewards you with minimal fuss and maximum payoff — especially after a couple of hours chilling in the fridge.
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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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