This 5-ingredient paleo lemon curd tart features a rich lemon filling and a golden coconut flour crust – a healthy dessert that everybody will love!
Start with the crust. In a large bowl, add melted coconut oil, eggs, honey and a pinch of salt. Mix with a fork.
Add coconut flour and mix until dough forms and holds together.
It will seem too wet at the beginning but keep mixing; the coconut flour will absorb a lot of the moisture quickly. The dough will stay wet but you should be able to form a ball with it.
Gather dough into a ball and flatten into a disk. Transfer to a 12-inch (30 cm) tart pan with a removable bottom. Using your hands, spread dough in the pan, as evenly as possible, pressing into edges.
Make sure the edges are high enough (about 0.5 inches – 1,5-2 cm) so the filling doesn't spill.
Prick bottom with a fork and bake for 9 minutes or until golden (all oven are different so keep an eye on the crust to make sure it doesn't burn). Remove from the oven and set aside.
While crust is baking, prepare lemon curd. In a small pot, whisk together eggs, egg yolks, honey, lemon juice, zest, melted coconut oil and a pinch of salt.
Cook curd on medium heat until it thickens and coats the back of a spoon, about 15 minutes.
Whisk often and once it starts bubbling (about 5 minutes), start whisking constantly.
It's normal if the curd isn't super thick and not curd-like yet. It will thicken when cooling.
Place a sieve over a bowl and pour lemon curd to strain it. Use a spatula to help press it through the sieve.
Give the curd a stir and pour it onto prepared curst. Let it cool slightly and refrigerate at least two hours to allow the curd to set.
Remove tart from the pan (I usually keep the bottom and remove only the side), cut into slices and serve. Keep leftovers in the fridge.
IMPORTANT NOTE: This recipe was originally posted in 2012 and updated in March 2019. If you read the comments, DO NOT DOUBLE THE FILLING, it's already done in the updated recipe!
MAKING AHEAD: fresh is always best but this tart keeps well in the fridge for up to 3 days.
FLOUR SUBSTITUTIONS: I unfortunately don't know if you can use almond flour or any other type of flour because I haven't tested it for this specific recipe. If you'd like to substitute the coconut flour, I would suggest finding another crust recipe and only making the filling.