Zesty lemon tart


For the base:

1 cup almond meal

1 cup desiccated coconut

2 tbsp maple syrup

1/4 cup melted coconut oil

1/2 tsp vanilla essence

For the lemon curd:

3 eggs

1/4 cup honey

1/4 cup coconut oil

Zest of 1.5-2 large lemons and 1/2 cup lemon juice


Add all ‘base’ ingredients in a bowl and mix with a fork until combined and the mixture is slightly sticky/wet. Pour into a relatively small lined tart tin and evenly spread the mixture in and around the tin. Bake in oven for 15-20 mins on 180°C or until golden.

Meanwhile, make the curd. In a medium saucepan, gently whisk the eggs and honey over low heat until it comes together.  This is a really important step, so don’t rush and ensure the heat is low or the egg will cook.  Stir until the mixture is thick enough to coat the back of the spoon.

Add in the coconut oil. Cook, whisking occasionally until the oil is melted. (About 2-5 mins). Add in the lemon juice and zest and continue whisking gently until the mixture becomes thick. Remove from heat and continue whisking for another minute. Immediately pour mixture through a sieve to get out any clumps.

Pour the mixture over base and allow to set in fridge for a few hours or overnight.

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