A slice of paleo lemon tart in a plate with a silver spoon and the whole tart sliced
5 from 8 votes

Paleo Lemon Curd Tart

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! 

Course Dessert
Cuisine American, French
Keyword #glutenfreedessert, #healthydessert, #lemondessert, #lemonpie, #lemontart, #paleodessert
Prep Time 20 minutes
Cook Time 25 minutes
Resting time 2 hours
Total Time 2 hours 45 minutes
Servings 8
Calories 506 kcal



  • 1/2 cup coconut oil melted – use refined coconut oil for a neutral taste
  • 2 whole eggs
  • 2 tablespoons honey you can also use rice malt syrup
  • a pinch of salt
  • 3/4 cup coconut flour

Lemon curd

  • 4 whole eggs
  • 4 egg yolks
  • 2/3 cup honey you can also use rice malt syrup
  • the zest of 4 lemons Tip: zest the lemons before juicing them!
  • 1 cup lemon juice from fresh lemons – about 4 large lemons
  • 2/3 cup coconut oil melted – use refined coconut oil for a neutral taste
  • a pinch of salt



  1. Preheat oven to 400F/200C.
  2. Start with the crust. In a large bowl, add melted coconut oil, eggs, honey and a pinch of salt. Mix with a fork. 

  3. 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.

  4. 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.  

  5. 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.

Lemon curd

  1. 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. 

  2. 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.

  3. Place a sieve over a bowl and pour lemon curd to strain it. Use a spatula to help press it through the sieve. 

  4. 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. 

  5. 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. 

Recipe Notes

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.

Lemon curd recipe adapted from Savory Lotus and pie crust recipe adapted from Coconut Mama

Nutrition Facts
Paleo Lemon Curd Tart
Amount Per Serving (1 slice (1/8th))
Calories 506 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 30g 150%
Cholesterol 220mg 73%
Sodium 76mg 3%
Potassium 101mg 3%
Total Carbohydrates 36g 12%
Dietary Fiber 4g 16%
Sugars 29g
Protein 7g 14%
Vitamin A 6.2%
Vitamin C 14.5%
Calcium 3.4%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.