Mini Lemon Tart

Lemons are everywhere at the moment, so we better make the most of them! If you haven’t tried my liver cleansing lemon smoothie, then please have it for breakfast tomorrow morning, it will wake up your digestive tract and liver! This gluten free and dairy free tart is the perfect fruit dessert or sweet snack.

Mini Lemon Tart



Prep time




  • For the Base
  • 2 cups almond meal

  • 2 Tbsp melted coconut oil

  • 1 egg

  • For the Curd
  • 3 eggs

  • 2 heaped Tbsp manuka honey

  • 1/4 cup coconut oil

  • 2 lemons, zest and juice


  • Preheat the oven to 180 degrees C. Grease a muffin tray with oil or butter.
  • In a food processor, pulse the almond meal with the oil and egg. Pulse until the dough forms.
  • Transfer the dough into the six muffin holes evenly and press dough out into an even crust and up the sides a little.
  • Bake in the oven for 10 minutes until firm and brown. If the crust puffs just press down with your fingers as it cools.
  • To make the curd, in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over low heat. Add the coconut oil and cook whisking until the oil has melted. Add in the lemon juice and zest, whisking continuously until the mixture thickens, about 4-5 minutes. Remove from heat and keep stirring so avoid clumps.
  • Transfer the curd into the cooked tarts and smooth in an even layer with a spoon.
  • Allow to cool and serve at room temperature. Add whipped cream or some coconut yoghurt with a cup of ginger tea!

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