Dairy Free + Gluten Free + Vegetarian

Lemon Curd Tart

08 December 2020
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This tart is the ultimate dessert for any special occasion, and so perfect for the festive season! It takes a few hours to set, but stores beautifully so can be made the day before and kept in the fridge.

Prep Time: 30 mins

Serves: 8-10


For the base:

  • ½ cup macadamias
  • ½ cup almonds
  • ½ cup shredded coconut
  • 10 medjool dates, pitted
  • 1 tbsp coconut oil, melted 
  • ¼ tsp sea salt

For the filling:

  • 4 eggs
  • 3 tbsp maple syrup 
  • 2 lemons, zested & juiced 
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla


  1. Grease the base and sides of a tart tin with a removable base using coconut oil. Sprinkle some desiccated coconut around the tart sides to prevent the tart from sticking later on.
  2. To make the base, combine all of the ingredients in a high-powered food processor and blend until the mixture comes together. It should stick together when pressed between your fingers.
  3. Using your hands, firmly press the base mixture into the tart tin. Make sure to press all the way up the sides of the tin. You want the base and sides to be around 1 cm thick to ensure it holds together. Place the tart base into the freezer to set.
  4. To make the lemon curd filling, crack 3 eggs into a small saucepan. Separate the remaining egg and add the extra yolk to the saucepan. (Keep the remaining egg white to add to use another time). Add the maple syrup and the zest of 2 lemons to the saucepan and whisk over a medium heat for 1 minute.
  5. Add ½ cup lemon juice, the melted coconut oil and the vanilla to the saucepan and whisk continuously for 5-10 minutes or until the mixture starts to thicken. It may take a while for the mixture to start to change, depending on your stove top. Keep whisking until bubbles start to appear and the curd thickens. Then remove from the heat; the mixture will continue to set in the fridge.
  6. Remove the tart base from the freezer and pour the curd into the base. Place in the fridge to set for a minimum of 3 hours; overnight is best.
  7. Serve topped with lemon zest and keep stored in the fridge for up to 3 days.

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