Lemon Curd Tart (Paleo)

Prep Time

15 minutes

Prep Notes

There are some tools you can have on hand that will make these tarts easy to make on a regular basis!  First, I would like to suggest silicon cupcake cups.  They are truly a cheap thrill and you will not be sorry you purchased them!  

An additional useful item to have on hand is disposable gloves...when making the crust, these handy gloves don't stick to the pastry.

Althought the gloves are surely an option, the silicon cups are a must in my opinion.  The lovely, delicate crusts you will be making just pop right out of them!

Cooking Time

20 minutes


NEVER enough!


    For the lemon curd:

  • 3 large eggs
  • 1/4 cup honey (I use coconut nectar, it's more low glycemic)
  • zest of 2 lemons (about 1 tablespoon)
  • pinch of salt
  • 1/4 cup unrefined coconut oil 
  • 1/3 cup + 1 tablespoon (94 milliliters) freshly squeezed lemon juice plus 1 to 2 drops *lemon essential oil
  • For the crust:

  • 3 tablespoons unrefined coconut oil, softened but cooled or it will cook the egg
  • 2 tablespoons honey (coconut nectar)
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon salt
  • 1 1/2 cups blanched almond flour (I use unblanched, whole almond flour because I think it has more flavor)  The blanched flour however makes them a bit 'lighter'.  Try it both ways, you pick!
* Always choose essential oils intended for dietary use


  1. Make the curd. Mix together the eggs, honey (coconut nectar), lemon zest, coconut oil, lemon juice and salt in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminum, copper, iron, and steel) utensils when making this recipe. This applies to any recipe with acidic ingredients.
  2. Cook the lemon curd over medium-low heat, stirring constantly, until it thickens – about 4-10 minutes. It's ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful!
  3. Place a strainer or food mill over the storage container you want to store the curd in. Strain it and then let it cool completely and chill for at least 30 minutes before filling the tart shells.

  1. 1 Prepare the tart crust. Preheat the oven to 350 °F (175 °C) and get out a 12-cup muffin pan. No need to grease it; so it says.  Here is where I use the silicon cups, I just put them on a cookie sheet.
    1. In a medium mixing bowl, stir together the coconut oil, honey (coconut nectar), cinnamon and salt. Add the almond flour and stir until well combined. The dough will be crumbly but should stick together when pinched.  The disposable gloves work beautifully for this task!
    2. Divide the dough between the 12 molds and press the dough over the bottom and only about 1/4 or 1/3 up the sides.
    3. Bake for 8-10 minutes or until lightly browned. Remove from the oven and run a knife around the sides of the tarts (this makes dislodging them later easier) orif you used the silicon cups just let  them sit for 10 minutes or until they've hardened and are easy to remove. They should pop right out.
    4. Let cool completely and then place in the refrigerator for about 20-30 minutes or until firm, personally, I like them slightly warm for the first round! Fill with the cold lemon curd (4 teaspoons per cup) shortly before serving. I recommend only filling the crusts a few hours before serving to ensure that the crusts don't get soft. If you want to prepare the crusts ahead of time, don't let the crusts sit at room temperature very long before putting away in an airtight container (they get soft if you let them sit uncovered at room temperature). The lemon curd can be prepared 3 days ahead of serving and refrigerated.


I can make these from start to finish in less than a 1/2 hour....they are amazing!  


Modified Texanarin.com