Xanthan Gum 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 patisserie window but comes together entirely in your own kitchen. The crust is built from almond flour, coconut oil, honey, and a pinch of sea salt — pressed into the pan and baked until golden, no binders or stabilizers needed. That means no xanthan gum anywhere in the recipe, which is genuinely hard to find in a tart that still holds its shape this beautifully. The filling is a proper stovetop lemon curd made with fresh juice, zest, eggs, honey, and coconut oil, cooked low and slow until it thickens naturally and then strained for that impossibly smooth texture. A second short bake sets the curd into the crust so every slice comes out clean and glossy. The result is a dessert that's deeply lemony, just sweet enough, and rich without being heavy — the kind of thing that disappears fast at any table.

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