paleo lemon tart

Paleo Lemon Tart | Sugar Free, Grain Free, Low Fructose.

It’s about time we made a paleo lemon tart! We used to LOVE lemon tarts! You know, the ones filled with sugar!

We love the tang and the tartness of lemon sweet treats! Do you love your lemon tarts extra zesty, lemony and a little bit sour? We do!

The best bit about this paleo lemon tart is that it’s actually an easy recipe! No lie!

paleo lemon tart 
We don’t generally make a lot of tarts or pies. The whole crust thing, filling thing and maybe top layer thing mean these recipes fall into the ‘can’t be bothered’ basket.  

Not today! And trust us… if you make it, you will be happy!

Next time we’re going to add lime as well. Coz lemon and lime win. Oh we might even add some whole raspberries. Oh wait… we should definitely whip some coconut cream to go on top. Hello amazing, impressive, knock your socks off delicious sweet treat! 

[Tweet “A paleo lemon tart recipe that’s actually easy to make and DELICIOUS! “]

paleo lemon tart
Oh yeah. In our recipe we used rice malt syrup to make it low fructose. You can most definitely swap to honey or maple syrup. What ever floats your merry boat!

We know you’re going to love it. But be sure to let us know! We’re all over social media, even feel free to proper friend us on Facebook, we’re Emma Papas and Carla Papas.

Have the best day! 

Always merrymaking,

Emma + Carla 

paleo lemon tart
p.s if you’re like us, you’re obsessed with healthy sweet treats. If you think you need to kick start your health journey… then there’s still a couple days to sign up to our 4 Week Program! It starts soon! Check it out HERE!

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Paleo Lemon Tart
Serves 12
Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Stuff you need
For the crust
  1. 2 cups almond meal
  2. 1 cup cassava (or tapioca)
  3. 1/4 cup butter melted (or coconut oil)
  4. 2 eggs
  5. 2 tbs. rice malt syrup (or preferred natural sweetener like honey/maple)
  6. Pinch of salt
For the filling
  1. 3/4 cup fresh lemon juice
  2. 1/3 cup coconut milk (canned)
  3. 4 large eggs
  4. Zest of 1 lemon (we put zest of 2, because we like it super tangy!)
  5. 2 tbs. rice malt syrup (or preferred natural sweetener)
  6. 1 tsp. 100% vanilla extract
Now what
  1. Preheat oven to 180°C (350°F) and grease a 27 cm (10.5 inch) tart tin/dish.
  2. Start with the base. Whisk the eggs, butter and rice malt syrup together.
  3. Add the almond meal, cassava flour and salt.
  4. Mix together until a dough forms, you might need to get your hands dirty!
  5. Roll out the dough between 2 sheets of baking paper to about 1/2 cm (1/4 inch) thick).
  6. Lift the top piece of baking paper off and carefully flip the crust over the tart tin. Pull the other layer of baking paper off.
  7. Press the crust in to the tart tin, using excess crust to fill the edges. We always make the join where the side meets the base a little thicker, as this will make the crust stronger.
  8. Poke the base with a fork, this just makes sure it doesn't bubble up in the oven.
  9. Place in to the oven for 15 minutes.
  10. Meanwhile, let's make the filling!
  11. Whisk all the ingredients together until combined.
  12. Pour the filling in to the crust and place back in to the oven for 22-25 minutes.
  13. Allow to cool before slicing and serving with fresh pureed berries!
Merrymaker tip
  1. You could add lime or whole raspberries to the filling... and that would be AMAZING!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation

Comments 38

  1. Also there is quite a difference between tapioca and cassava. Which one did you ladies use?

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    Yes you could definitely use powdered stevia as your sweetener. We’re assuming it is your preferred sweetener and you know how much you’d add but for others… we would use about 1-2 teaspoon. Everyones tastes are different of course! 🙂

  4. My local health food shop said that arrowroot, tapioca and cassava flour are all the same.

  5. To die for girls! Can’t wait to get into the kitchen and make it 🙂 🙂 Awesome post as usual 🙂

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  8. Hey ladies,
    Just wanted to let you know I made this tart yesterday to take to a grand final bbq and it was a BIG hit with adults and kids!!!!! Didn’t even get to take a pic as it didn’t last that long…… I converted and made it with my thermomix…….
    The base will know be my go to tart base, I’m going to try making a chocolate tart with the base next time……
    Thanks again Merry Makers!!!! ❤️?

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  10. I had a crack at this last night… I Thought I had cassava but no, it was besan flour ? I used it anyway as my cornflour & tapioca were MIA. Outcome? My 3&4 year olds demolished a third of it on their own! Will be making this again…maybe adding a meringue top too.
    PS – 2/3 cup besan & 1/3 psyllium husk was my replacement for cassava.

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  12. Just wondering how this keeps? If I make it as my sweet treat for the week would the leftovers store okay? Thanks!

  13. Hi girls. Follow and use your recipes regularly. Tonight I made your lemon tart. Haven’t tasted it yet, as it just came out of the oven. It has white egg bits in it. Did I do something wrong with the eggs? Maybe adding the lemon juice too early could have kind of scrambled the eggs? I’m sure it will taste delicious anyway. If I knew how to send you a pic, I would. Not technological enough sadly. Thanks for all your recipes, love them! Cheers, Deci.

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    Hi Deci! Sounds like the egg whites have cooked a little and separated! It may have been that it was in there a tad too long or the oven was a little too hot! Hope it still tasted delish! <3

  15. Making my second pie for the weekend – I’m seriously addicted. Sooooo amazing in fact that yesterday I added it to breakfast options! 🙂

  16. Hi girls, this was an epic baking fail for me! My base rose in the oven so much that it was unusable (even though I poked it with a fork) and the lemon custard was extremely sour and didn’t set after being baked for over half an hour. Not sure what I did wrong but I’m not game to try it again.

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    Not sure what happened either here Kate?! We’ve seen a whole bunch of amazing tarts being shared on social media! As we said in the blog post, we added extra lemon because we like it that way! Perhaps next time, don’t add so much 🙂 Your oven temperature may also be a little high. It’s good to check it with a thermometer! As sometimes ovens can be hotter/cooler than what the dial suggests! 🙂 e + c

  18. Made this tart yesterday but it didn’t turn out quite as yours in the picture. The filling was very runny and as a result it made the base quite soggy. Also it was a much darker colour (maybe the vanilla bean?) rather than a bright yellow as your picture shows. And there were white eggs bits. I covered it with cherry sauce so it looked okay but the sogginess was disappointing. Should the filling be very runny or slightly thick and if the latter, how do I achieve this? Did you mix with a hand whisk or with a Mixmaster?

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    Hey Rose! Bummer for that! It sounds like your oven wasn’t hot enough, next time you use the oven, try and get a thermometer to see what temperature it actually is (often it will be different to what the dial says!). Sounds like your mix may have not been whisked enough, that’s why the egg separated! The filling should be runny before you bake it, then once you bake it it sets like thick custard 🙂 🙂

  20. Hi, Just wondering a nut free alternative to almond meal for the lemon Tart recipe? Thanks

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    We are not sure about this one! We have never tried. You could make mini ones and share them individually, that may work better. The only thing we are thinking is that the crust may go soggy after defrosting. Such a yummy recipe!

  23. I ended up freezing it whole and it worked fine!! 🙂 I was worried about the crust as well but it was all good! It was a great recipe and everyone loved it! I added some sneaky cream on top as well which was delish!

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  27. HI there, love the idea of lemon tart, yum, I see you have cassava as an ingredient. Difficult to find but wondering where you get yours from? Thanks for all the lovely recipes 🙂

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  29. Can you make this the night before or does the base go soggy in the fridge overnight? If it’s best on the day how long to cool before it’s ready ?

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  31. Oops I used tapioca pearls – I didn’t realise it called for tapioca flour as a substitute. I did think it was a weird thing to swap it for. Fingers crossed it is edible. If not we will just eat the filling. 😉

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  33. The white bits are the coconut milk.
    I put my mixture through a sieve as I poured it in the tart shell.

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