When we started scratching things like all-purpose flour, sugar, and butter among other products off our menu, the first thing that came to my mind was that I can’t enjoy any lemon tarts again. Yes, I know it’s a strange thought, but I have to tell you that my aunt makes the best lemon tart I have ever tried and I would be really sad if I couldn’t enjoy it again.

Well, whom am I kidding, whenever I go to Estonia, I always eat a piece or three anyway! But the point is, that her lemon tart has been on our menu monthly and I just can’t give it up. So I have been experimenting and with the help of internet and paleo cookbooks, I have a pretty decent paleo lemon tart recipe to share.

Paleo Lemon Tart

Paleo Lemon Tart Recipe



  • 115 ml (1/2 cup) coconut oil
  • 2 tablespoons honey
  • 2 eggs
  • 84 g (3/4 cup) coconut flour


  • 150 ml (2/3 cup) water
  • 60 ml (1/4 cup) lemon juice
  • 2-3 tablespoons arrowroot starch
  • 3-4 tablespoons honey
  • 4 egg yolks
  • 2 tablespoons coconut oil

Fruit for decorating (optional).


  • Preheat oven to 175°C (350°F)


  • In a medium bowl mix coconut oil, honey, and eggs together with a fork.
  • Add coconut flour and mix until thoroughly combined.
  • Let the mix sit for 2-3 minutes.
  • Press mixture into 9″ tart pan or 4-6 mini tart pans.
  • Prick the crust with a fork.
  • Bake for 10-15 minutes or until lightly golden.
  • Remove from oven and let cool.


  • Mix all the ingredients in a small saucepan.
  • Bring the mixture to a boil over medium heat, stirring constantly.
  • When the mixture starts to boil, remove from heat.
  • Let the cream cool for 10 minutes.


  • Pour lemon cream over top of the completely cooled crust(s).
  • Place the tart in the fridge for at least 1 hour, preferably overnight.
  • Serve with fresh fruit, berries or with a topping of your choice.
  • Keep refrigerated when not eating.

What’s your favorite tart?