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Lemon Tart

Prep Time15 mins
Cook Time1 hr 25 mins
Total Time1 hr 40 mins
Servings: 12
Author: Lisa@mummymade.it


Pie Crust

  • 1/4 cup Almond Meal
  • 1/2 cup + 2 tablespoons Coconut Flour available from health food and specialty stores
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Maple Syrup you could substitute honey etc
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Lemon Filling

  • 4 Eggs
  • 1/2 Cup Maple Syrup
  • 3/4 Cup Coconut Cream place open can in fridge overnight and spoon off the thick cream from the top
  • 150 ml Lemon Juice
  • Zest of 1 Lemon


Pie Crust

  • Preheat oven to 175C/350F Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
  • Mix the dry ingredients in a blender.
  • In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
  • Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
  • Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
  • Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
  • Bake for 15-20 minutes, or until the bottom is cooked without the edges burning.
  • Remove from the oven and make the lemon filling.

Lemon Filling

  • Reduce the oven temperature to 150C/300F.
  • Place the eggs and maple syrup in the bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk until pale and just thickened (approximately 3 minutes).
  • Lightly whisk or stir in the coconut cream, lemon juice and zest until combined and no white lumps of cream are visible.
  • Allow the mixture to sit for 5 minutes then skim off the foam that has risen and settled on the top.
  • Pour the mixture into the baked pie crust and bake for 50-55 minutes.
  • The tart is ready when the top is set but the filling is still a bit wobbly underneath.
  • Allow the tart to cool to room temperature then place in the fridge for at least 1 (but preferably overnight).
  • Dust with Coconut Flour
  • Serve but itself or with Whipped Coconut Cream.
  • Keep refrigerated when not eating.


Adapted from Kate Bracks