Yeast 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 the edges turn golden and fragrant. No yeast, no leavening agents, no grains — just a naturally firm, nutty base that holds up beautifully under the lemon curd filling. That filling is the real showstopper: whole eggs, egg yolks, fresh lemon juice, zest, honey, and coconut oil are whisked together over gentle heat until thick and glossy, then strained for an impossibly smooth texture. Baking the filled tart for a final round sets everything into a perfectly wobbly, custardy layer that firms up completely after a couple of hours in the fridge. For anyone navigating a yeast-free lifestyle, desserts can feel like a minefield of hidden fermented ingredients or ambiguous additives — this one sidesteps all of that with a clean, whole-food ingredient list you can read at a glance. Serve it cold in neat slices and watch it disappear fast.
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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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