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!
Feed Me Phoebe turns SEVEN this week! (Insert Kevin Arnold OMG face emoji)
These virtual homes grow up so fast, and like the people behind them, are always changing directions in new and surprising ways.
I have so many ideas of where I want to go with this site and the ways I want to feed you. I’ve been doing a lot of reflecting this week down in South Carolina on the time that’s passed since I bought this url. I reread my welcome post, my first birthday entry from six April’s ago, and a manifesto from year two on why I love to cook, which was the first post where I really felt like I properly articulated my food philosophy.
Of course, that philosophy has morphed even further over the years to involve health hedonism–how I do right by my body without giving up my life–and all the ways I seek balance beyond what’s on my plate.
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, become a woman of many odd food jobs, and pursue creative, heart-centered work – to take the leap from my “should” to my “must.”
5 Star Reader Review
“This lemon tart really hit the spot when I made it for my celiac daughter who loves all things lemon when it comes to dessert. She hasn’t had lemon tart for several years since being diagnosed with celiac disease and moving to the USA from Australia. I am visiting her right now and enjoying cooking some of her favourite food. Thank you for such a simple and delicious recipe!”—Jean
My friend Elle Luna wrote an amazing book called the Crossroads of Should and Must. In it she talks about how she transitioned from life as a tech superstar to a solitary painter. 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.
She talks a lot about finding a “sandbox” – a safe place to experiment and get messy. In many ways, this site has been my sandbox for the last 7 years. And I’m so grateful for your willingness to let me 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 cauli 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 soul 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 hedonist — from tiptoeing around my autoimmune disease to being an evangelist of the healthy comfort food that helped me heal my body in the face of Hashimoto’s. It took a few years, but playing around in my kitchen sandbox in this way, made me realize how much health is part of my Must.
This healthy lemon tart was the first bite of sugar I had after my Vice Detox during my “year of health,” the experiment and blog series that eventually became my second book, The Wellness Project. It was also how I celebrated the birthday of this blog 5 years ago. Since I was in my terrible two’s back then, I thought it was worth a recipe revamp in mini tart pans with my favorite Bob’s Red Mill almond flour. The crust is gluten-free, dairy-free and Paleo–partially because it’s just three ingredients: finely ground almond meal, coconut oil, and an egg.
My pantry is an absurd compilation of Bob’s Red Mill products, since they were one of the first companies to make all sorts of gluten-free and paleo flour options, and remain the best of the bunch to this day. I love their super-fine almond flour for this recipe as it’s fluffy and quite flavorful.
As for the curd: it’s made with coconut oil as well (instead of butter) and honey (instead of refined sugar), and even with just a modest amount of sweetness, it’s addictively good.
This healthy lemon tart really represents the kind of balance I’ve been striving for on this site over the years. Recipes with just a few good quality ingredients. Dishes that feel like 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.
Now, read on for the healthy lemon tart recipe and brand new video of how to make it!
With health and hedonism,
20 Minute Healthy Lemon Tart (No Gluten, No Dairy!)
For the crust:
For the curd:
- 3 eggs
- ¼ cup honey
- ¼ cup coconut oil
- Zest and juice of 2 lemons (about ½ cup)
- 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.
- 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.
- 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 and beginning to brown. Remove and let cool. If the crust puffs, just use your fingers to gently press it back down as it cools. Alternatively, you can weight it by covering the crust with a piece of parchment paper and a layer of dried beans.
- 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.
- 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.
Need help finding lifestyle changes that last? Let’s work together to find your path forward. My 4 Weeks to Wellness Course might just change your life. With 4-weeks worth of recipes that are gluten, dairy, corn, soy and refined sugar free, not to mention tasty AF, it’s a perfect way to explore your food sensitivities and heal inner and outer chaos.
This healthy lemon tart recipe is brought to you by my friends at Bob’s Red Mill. Thank you for supporting the brands that make this site (and my gluten-free, paleo baking) possible!