Zesty Lemon Tart



This is an all-time favourite in our house. Most people know the tangy lemon is a fantastic source of Vitamin C (great immune booster during the colder months), but it can also benefit heart health, weight-loss and anaemia due to its assistance in iron absorption.



2 cups almond meal, coconut or buckwheat flour
1 egg
2 tbsp coconut oil
Pinch Himalayan salt


3 eggs
¼ cup raw honey
¼ cup coconut oil
1 vanilla pod or 1 tsp pure vanilla extract
½ cup fresh lemon juice
Zest of 2 lemons



  1. Preheat oven to 180°c. Grease a 9-inch tart case with coconut oil.
  2. In a small food processor or high-speed blender, pulse all ingredients until a sticky dough is formed.
  3. Transfer dough to tart case and press down firmly with back of spoon or greased palms. Bake for 8-10 minutes, or until slightly golden. Remove from oven and allow to cool.


  1. In a medium saucepan and over low heat, whisk all ingredients together until smooth. 
  2. Increase heat to medium and allow mixture to just come to the boil. Continuously whisk mixture until it become thick and smooth. Remove from heat and allow to cool slightly.
  3. Transfer filling to crust and smooth with back of spoon or spatula. Set in fridge for at least 1 hour.
  4. To serve: dust with cinnamon and chopped strawberries (or decorate any way you like!). Can be stored in airtight container in the fridge for 5 days.