Paleo/KETO Lemon Tart

Alright alright alright I’m going to just put this out there... this is the closest and tastiest thing I’ve made that even comes close to a lemon meringue (just without the meringue - so I guess it’s just a tart really ) so here is my PALEO LEMON TART which could totally be KETO if you wanted it to be? Just use a sugar free sweetener rather than raw honey such as xylitol.

I am honestly a sucker for all things lemon it’s probably my fav flavour! This slice is super simple to make which is my specialty because you could probably call me a lazy cook. It can be raw or cooked this is a real choose your own adventure!

Make sure when you make it you watch that lemon curd as it can turn on you and almost become scrambled eggs which who said that is a bad thing?

There are a lot of great healthy fats in this recipe to balance out the natural sugars as well as protein from the nuts and eggs. This is definitely a much more delicious and healthier alternative you could have as a snack or treat throughout the week. The first week I launched this I had 34 photos of recipe recreations within 2 days and to say it was a crowd pleaser was an understatement … so basically don’t make bad life choices… make the tart.

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Yield: 8-10

Paleo Lemon Tart

prep time: cook time: 10 minstotal time: 10 mins


  • 1.5 cups almond meal (natural or blanched)
  • 1 cup desiccated coconut
  • 2 tbsp nut butter (almond, peanut or cashew)
  • 2 tbsp raw honey (or a sugar free sweetener or maple or rice malt)
  • 1 egg
  • 1 tbsp lemon zest
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
Lemon Curd (talk about fancy)
  • 3 eggs
  • 1/2 cup lemon juice
  • 2 tbsp butter, ghee or coconut oil
  • 1-2 tbsp raw honey (depends how sweet you want it)
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract - if you can be bothered .


  1. Place all base ingredients in a blender and whiz to combine then press into a tray or tart tin with baking paper to either set in the fridge or bake in the oven for 10 mins on 180’C - fork the base a couple of times to allow it to breathe whilst baking. Once golden brown on top remove from the oven.
  2. Add all curd ingredients into a sauce pan on a low heat and continue to stir and whisk together as it combines and thickens takes a minute or two or three. It will turn yellow-y, thick and bloody delicious.
  3. Allow it all to cool and pour curd on top of cooked or raw base and either cook again for another minute or two to set or just put it all in the fridge - no matter which way you make this it’s still a BADASS tart. Enjoy legends and as always you are so welcome!
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