20 Minute Healthy Lemon Tart (No Gluten, No Dairy!)
4.9(83)
This healthy lemon tart recipe comes together quickly thanks to an easy (and gluten-free!) almond flour crust and lemon curd thickened with eggs and coconut oil. The tart is dairy-free and paleo, but tastes just as silky, rich and tangy as a traditional French lemon tart!
04Meanwhile, make the curd: in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Some people will strain the mixture at this point. But I’m too lazy.
05Transfer the curd to the cooked tart crust and smooth in an even layer with your spatula. Allow to cool so the filling sets and serve at room temperature. If you’re eating dairy, a little whipped cream can’t hurt.