Lemon and Coconut Tart


This tart was meant to be an experiment, I didn’t have any expectations, but it worked so well the first time round that I just had to share it! The flavour was almost as intense as a tart au citron, but without all of the refined sugar, and with a subtle coconut twist. It didn’t last long once people began to taste test it! Needless to say this will be served as dessert at my next dinner party. To gain a neater, more even appearance, a flan tin with a push-up bottom could be used. Personally, though, I like the rustic, homemade appeal of my first attempt. Although it is tempting to demolish the tart in one sitting, it is advisable to go steady as it still contains a fair amount of natural, unrefined sweeteners. This is essential to balance out the bitterness of the lemon. You don’t have to use exactly the same sweeteners as the recipe, I just used what I had to hand. The most important thing is to taste test the filling mix and ensure that the balance of bitter lemon to sweetness is correct and to your tastes. Personally, I use Biona coconut milk as every time I buy this, the coconut cream can be scooped from the top without the need for refrigerating. You can also buy cans of coconut cream.


Lemon and Coconut Tart
Prep time
Cook time
Total time
Recipe type: Paleo, Glutenfree, refined sugar free
Serves: 6-8
  • 3 Large Eggs
  • 80g Dessicated Coconut
  • 150g Ground Almonds
  • 3.5 Tbsp Maple Syrup
  • 0.5 Tsp Baking Powder
  • Pinch of Salt
  • A knob of organic butter or ghee
  • 1 Can Coconut Milk (Biona advisable)
  • 2 Tbsp Coconut Sugar
  • The juice of two large lemons
  • The zest of one lemon
  1. Beat one large egg in a mixing bowl and add the butter, melted, and maple syrup
  2. Combine with the ground almonds, dessicated coconut, salt and baking powder
  3. Place in the fridge for half an hour
  4. Preheat the oven to 150 degrees celcius
  5. Line the bottom of a cake tin with baking paper and grease the sides with butter
  6. Role the pastry between two sheets of baking paper until about 3-4mm thick and large enough for the tin
  7. Gently lift the pastry into the tin and press in, neatening off the sides so that they are even
  8. Bake the pastry for about 5 minutes until slightly golden but not browned
  9. For the filling, scoop the coconut cream off the top of your coconut milk and beat with an electric whisk until slightly thickened
  10. Add the remaining two eggs and continue to beat
  11. Add the lemon juice, rind, maple syrup and coconut sugar and beat again (the mixture will remain very liquid)
  12. At this point, taste test the mixture to ensure that the lemon to sweetener balance is right and adjust if needed
  13. Carefully pour into the pastry base and bake for around 40 minutes until set but still soft
  14. Remove from the oven to cool
  15. If you have any extra filling mix you can bake in shallow ramekins to make 'Lemon Brulée'
  16. Once cooled, decorate with extra lemon rind, cut into slices and serve!

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