2 Years of Feeding You & A Celebratory Gluten-Free Lemon Curd Tart

celebrating my 2 year anniversary with a lactose free lemon tart recipe
Feed Me Phoebe turns two this week! (Insert dancing twin emoji).

These virtual homes grow up so fast… especially when mommy is running around town slinging salmon burgers and trying to preach the gospel of peanut sauce without seeming like a crazy person.

I have so many ideas of where I want to go with this site and the ways I want to feed you. And I promise that none of them will be as terrible or tantrum-laden as life was the last time I turned two. Though I suppose, even on good only child behavior, the subtext will be the same. Hint: it involves attention.

I’ve been doing a lot of reflecting this week on the time that’s passed since I bought this url. I reread my welcome post from two years ago and my first birthday entry from last April, and this most recent manifesto on why I love to cook – which is the first post where I really feel like I properly articulated the kind of food philosophy I stand for.

Dairy-Free Lemon Curd Tart with Gluten-Free Almond Crust - super healthy!

Blogging has been such a central part of my road to self-food discovery. It’s what helped me land a book deal when I was 23. And it was the book that gave me the push I needed to quit my day job and pursue creative, heart-centered work – to take the leap from my “should” to my “must.”

My friend Elle Luna wrote an amazing piece for Medium last week about the crossroads of Should and Must, and how she transitioned from life as a tech superstar to a solitary painter. The article is kind of a hyper articulate sequel to a conversation we had in San Miguel de Allende back in March, when I joined a group of fellow creative entrepreneurs from different industries (including Elle) to talk about our Musts, amongst other things.

I love Elle’s description of Must as “our instincts, cravings and longings, the things and places and ideas we burn for, the intuition that swells up from somewhere deep inside of us.” Whereas Should is dictated by the expectations of others, Must is what we do when we are alone with our most authentic self. And sometimes in order to find clarity on our Must, we have to be willing to regress to a more childlike place.

There was a lot of talk in Mexico about finding a “sandbox” – a safe place to experiment and get messy. In many ways, this site has been my sandbox for the last 24 months. And I’m so grateful for your willingness to let me channel my inner attention-hungry 2 year old in your presence – to write and cook at you, and occasionally end up with sriracha mayo all over my face.

When I first started Feed Me Phoebe, I was recovering from two break-ups, and my heart looked something like a cross between a block of Swiss cheese and a pile of semi-sweet potato mash. Even though I knew in my gut who I was and what kind of cooking I stood for, it was hard to articulate it with my heart being in such bad shape. So I kept writing from some place between my gut and my heart–my liver? Nah, too much bile–and cooking for my own comforts.

In the process, I went from being a quarter-life cook to a healthy chef — from tiptoeing around my gluten intolerance to being an evangelist of the healthy comfort food that helped me heal my body in the face of autoimmune disease. Playing around in my kitchen sandbox in this way, made me realize how much health is part of my Must.

gluten free tart crust with almond flour Gluten-Free Almond Pie Crust for my Healthy Dairy-Free Lemon Tart Healthy Tart Recipe with Dairy-Free Lemon Curd and Gluten-Free Almond Crust Healthy Lemon Curd Tart with Gluten-Free Tart Crust

Katie Couric recently said: “the single most powerful thing a person can do for their health is make food for themselves.” This is something I’ve always believed in my heart and my gut, even if I didn’t have the official report on “Why Frosted Mini Wheats Will Kill You” to prove it.

But living that mission every day is tough – even for me, someone who spends nearly every day in the kitchen! After a long day of cooking for other people, I am just as likely as anyone to fall victim to the convenience of Seamless Web and eat a disgusting amount of Pad Thai while watching The Voice.

So during this next year of FMP, I’m trying to find small ways to tweak my lifestyle – changes that will allow me to feel less guilty about my more hedonistic, Adam Levine loving behavior while still being true to my health. And I’m going to be bringing you into the conversation a lot more with my Wellness Wednesday series.

Lemon Curd Tart with Gluten-Free Almond Crust and Dairy-Free Lemon Curd Healthy Dairy-Free Lemon Curd Tart with Gluten-Free Almond Flour Tart Crust

This healthy lemon tart was the first bite of sugar I had since ditching sweets along with alcohol and caffeine last month. It’s made with coconut oil (I like this brand) instead of butter and raw honey (this brand is my favorite) instead of refined sugar. The crust is gluten and dairy-free. And the result tasted incredible, even if half a slice made me want to run around my apartment like a hyperactive toddler.

My experiment may involve some extremes – like last month’s detox – in order to find the middle ground. But I hope that by finding balance – through this lemon tart recipe and beyond – I’ll be able to help some of you take those baby steps towards living a happier, healthier life without losing all the things (like dessert) that make living so fun. Because what good is a sandbox if you can’t play in it?

Thank you for sticking with me through this journey. You feed me more than you could ever know.



Recipes Gluten-Free Lemon Tart with Dairy-Free Curd

Healthy Lemon Curd Tart with Gluten-Free Almond Crust

Prep Time: 10 minutes

Total Time: 20 minutes

Serving Size: 8-10

Healthy Lemon Curd Tart with Gluten-Free Almond Crust

This healthy lemon tart recipe uses dairy-free lemon curd and a gluten-free almond crust. They taste like lemon bars - one of the best easy dessert recipes! The curd was inspired by Texanerin and the crust by Elana's Pantry.


    For the crust:
  • 2 cups blanched almond flour (get your FREE bag here)
  • ½ teaspoon sea salt
  • 2 tablespoons melted coconut oil, plus more for greasing (get your FREE jar here)
  • 1 large egg
  • For the curd:
  • 3 eggs
  • ¼ cup raw honey (get your FREE jar here)
  • ¼ cup coconut oil
  • Zest and juice of 2 lemons (about ½ cup)


  1. Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter.
  2. In a small food processor, pulse the almond flour and the salt until combined. Add the oil and egg and pulse a few more times until a dough forms. Warning: it will be very sticky.
  3. Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm an beginning to brown. Remove and let cool.
  4. Meanwhile, 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.
  5. Transfer 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.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!




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61 Responses to 2 Years of Feeding You & A Celebratory Gluten-Free Lemon Curd Tart

  1. Frankie says:

    The love is mutual, Phoebe. Happy 2nd!

  2. Skye says:

    Happy 2nd blog birthday! I love this distinction between should and must – it’s a really positive way to look at life choices. Xx

  3. Oh, Phoebe! How I enjoyed this post! So good. And thank YOU so much for sharing the crossroads link. I’m off to devour it. You’ve helped me so much discover my dreams and have the confidence to pursue them. Thank you so much!

    I wish you a lifetime of happiness and success.

    ps You and I need to cook together someday 🙂

    • That warms my heart and makes my week! I’m so proud of you for pursuing your must. You should have the confidence – you’re amazing. A cooking date would be amazing!! one day 🙂 xx

  4. Leah says:

    congrats on all you have accomplished in your 2 years!!! You have so much to be proud of! Can’t wait to see more 🙂

  5. Anna says:

    Thank you for this recipe 🙂 it sounds divine!

  6. Payal says:

    Love love alllll of this! Happy anniversary and I am so happy to be able to see your journey unfold. I have a feeling it will be more beautiful than you could ever imagine 😉

    Xoxo and that tart looks so yummy!!

  7. Steph says:

    Congratulations on an awesome two years, Phoebe! Being a fan of your beautiful site is easy. I am so excited to see where the next two years lead. xx

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  9. someoneelseyyc says:

    I have just stumbled across your site (in search of the answer to the age-old question, is gin gluten-free) and clicked on a delicious looking lemon curd dessert.
    My mouth is watering and you’ve hooked me!
    Congrats on your ‘second’ second birthday 🙂

  10. Mariela says:

    Hi Phoebe!
    I just stumbled across your recipe in search of a healthy lemon tart, and this looks absolutely divine! I was wondering if you can sub anything else for coconut oil? But nonetheless I cant’ wait to make this!

    • Hi Mariela! Thrilled you found me. I’ve never tried any other fat, but you can always sub butter 🙂 Won’t be as healthy, but sure will taste good! I actually don’t mind a good quality organic or European butter made from cows without hormones. It’s way easier on my stomach than other types of dairy. You can try another oil, but I’m not sure what would work well other than neutral, vitamin rich coconut oil. Hope this helps!

  11. Lia Bosch says:

    Phoebe! Love your site and will visit often. My sister and I started our blogging journey shortly after you did and it’s wonderful to see that you are feeling charged and energized to keep it going – better and healthier. Hope you visit us at http://www.aspireperspirenourish.com as we share much in common.

    • Wow – thank you Lia! I’m so thrilled you like the site. Thank you for all your support – even if just reading in the wings. It means a lot. I definitely aspire to perspire 🙂 Love that name! Thank you for sharing and I can’t wait to dig into your archives. xoxox

  12. Lucy says:

    I’d like to make your lemon tart … I have a dairy free relative and 2 gluten free relatives, whom I’m feeding tomorrow. Must one use raw honey? I have Savannah Bee’s Tea Honey, which is a natural light honey — would that work? Thank you in advance for your reply.

  13. Tina Bristol says:

    Hi! I just made this for hubby’s birthday and it was so yummy! I can’t believe how easy it was, and how healthy it is! And he ate two slices – he who never eats desserts or sweet things!

    Thanks so much 🙂


  14. Sarah Lee says:

    I’m looking at trying the lemon curt, great to find one that is dairy free. I was thinking of adding some coconut milk or cream to it, do you think it will make it creamier? What do you recommend?
    Looking forward to tasting this recipe!

    • Hi Lee, I’m not sure who the coconut cream will affect the texture. It’s amazing how thick and creamy the curd gets just from a little time over the flame. I would maybe try it this way first and then you can decide whether you want to fold in some coconut cream. Let me know how it turns out!

  15. Andrea says:

    Congrats on your 2 years Phoebe! I also stumbled on your site looking for a lemon tart and I’m rapt to have found it! Is there anything I can substitute the almond flour for at all please? Thank you!

    • Thanks Andrea!! I haven’t tried anything but the almond flour for this recipe but I suppose you could try coconut or oat flour? It’s a simple crust with not much rise…so I don’t see why other flours wouldn’t work. My one worry would be that they’d be too try. Almond has lots of great healthy fats which may help the whole thing come together. But worth a try! Let me know how it turns out xo

  16. Kim says:

    I made this last night. It was delicious! Will make it again. Thanks

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  18. lani says:

    Hello, how far in advance can I make the tart and the filling or the pre-baked or baked tart?

    • You can definitely make a few days in advance. Just make sure to return to room temperature before serving otherwise the crust might be a little too firm. The almond flour doesn’t get flaky in the same way as flour/butter crusts. Hope this helps! Let me know how it goes.

  19. Rochelle says:

    I added some vanilla stevia to the crust, and the whole tart was scrumptious!
    I wa also amazed at how simple and healthy it was.
    Really hot the spot, and my family loved it.

  20. Rachel says:

    Hi! I was wondering if I could replace the almond flour with coconut flour? Thank you!

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  22. Nelia says:

    Would there be an easy lemon meringue version of this? If so, how would you change the recipe? Looking forward to making this for my gluten free relatives next week!

    • Hi Nelia! I’m not a big meringue fan, but I imagine you could just add some on top of the lemon mixture? It’s usually just the top layer in a lemon meringue pie. Hope this helps!

  23. Monica says:

    Can you bake this & then put in the fridge? Wanting to prep in he morning for a night dinner, love this recipe!

  24. Emma says:

    I just wanted to let you know that I have made this recipe twice now and it is simply divine! I absolutely love it, not just because it’s such a great healthy treat but also because it tastes a-mazing. 🙂

  25. june says:

    just wondering what oil i could substitute for the coconut oil??. my son doesn’t care for coconut…thanks

    • hmmm. I’m not sure June. You could always use butter, but that goes against the healthy dairy-free aspect 🙂 I will say, coconut oil is not overly coconut-y. Especially when combined with other flavors, I hardly notice it. Especially in the curd you won’t be able to taste it. Maybe for the crust try butter or another oil. Let me know if you gave it a try!

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  27. Pat says:

    Hey Phoebe is there anyway this would work for tartlets?

    • Hi Pat – definitely! you may just have to feel out the amount of dough to use depending on the size of your mini tins. It’s a press in dough so fairly easy to adjust accordingly. Let me know how it goes!

  28. Susan H says:

    I’d like to make this for a Rosh Hashanah dessert. How far in advance can I make it/keep it refrigerated? Look forward to your reply, and thanks.

    • Sorry for the delayed response! I’ve only kept it for a few days. But others in the comments might have tried it for longer. Only consideration is the crust getting soggy. Another thing you can do is parbake the crust and make the curd. Then wait until the day of to combine them and bake off the crust so it gets crispy again right before. Let me know how it goes!

  29. Jana says:

    Hi Phoebe! Thank you for this great recipe! I made the crust with gf flour blen amd it wasn’t as good as the almond one I guess, but the curd was heavenly!!! Thank you:) Jana

    • Ah yes – might not be the best substitution as you really have to bake the GF AP blends for longer so they’re not chalky. But I’m glad the curd was great! xox

      • Jana says:

        Yeah, I’ve baked it for at least twice longer. But the curd saved it. Do you think it might be possible to make this curd mint instead of lemon? And do you know how long it might last? 🙂

        Thank you! Jana

  30. Stephanie says:

    The lemon curd was really good! I didn’t have almond flour so I just used a normal crust recipe, but the filling tasted amazing! I have been trying to find healthier ways of baking (since the amount of butter some recipe requires scares me) and this was perfect! How do you come up with this recipe!

    Do you have any general tips in healthy baking? Do you usually start with modifying other recipe? Thank you so much for sharing the recipe!

    (sorry if this is too many questions! I got excited!)

    • I’m so glad you like the curd! Yes – I usually use a classic recipe as a jumping off point. Coconut oil is a great swap for butter. I usually find some sort of gluten-free alternative for white flour – almond, brown rice, or another grain flour – and almond milk is a good substitute for regular milk. Check out my other baking recipes in the archives!

  31. Jessica says:

    This recipe looks amazing, and I can’t wait to try. I have a sensitivity to honey though. Any suggestions for substitution? I can do maple syrup, agave, coconut sugar, etc. What do you think might work? Thank you!

  32. Annie says:

    hey phoebe.. I’m planning to try this recipe for my dad’s girlfriend. She loves tarte au citron but she is on diet atm and counting calories.. Do you know the nutritional values for one slice of it? Would be great! (and sorry for my english- not my mothertongue 😉 )

    Thank you!

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