Wheat Free Paleo Almond Flour Lemon Tart
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 sea salt — no grain-based flour anywhere in sight — so it bakes up golden and slightly nutty, with a satisfying press-in texture that holds its shape beautifully. That makes it a genuinely great option for anyone navigating wheat-free eating without wanting to sacrifice the pleasure of a proper tart. The filling is a classic lemon curd technique: whole eggs, yolks, fresh lemon juice, zest, honey, and coconut oil cooked low and slow until thick and glossy, then strained for that perfectly smooth, restaurant-quality finish. Squeezing your own lemons here really does make a difference — the brightness is unmistakable. After a quick second bake to set the curd into the shell, the tart chills in the fridge until it's cold, firm, and ready to slice into clean, gorgeous wedges. It's the kind of thing you'll want to serve to guests just to watch their faces when they take the first bite.
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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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