Dessert · Gluten Free · Paleo Diet Friendly · Recipes

Coconut Lemon Tart

Coconut Lemon Tart 

Lemon curd is one of my favourite things, but I’ve never made it. I don’t know why, it just scared me. I’ve been meaning to make the low fructose version from I Quit Sugar for ages! Today I had both time and lemons – so here we are. This is really simple to make and not scary at all. The base is incredibly easy and you can use it for a multitude of other recipes, including savoury dishes (minus the sweetener). Sure to be a winner with everyone in the family and they will have no idea it’s sugar free or lower carb. 

Equipment required 

1 Pie dish 

1 small saucepan 

1 sieve 

1 whisk 

Shopping list 


3/4 cup of coconut flour 

1/2 cup melted butter 

3 tbsp of brown rice syrup 

Pinch of salt 

2 eggs 

Lemon curd 

90g butter at room temp 

Zest of 2 lemons 

1/2 cup fresh lemon juice 

1/4 cup brown rice syrup

2 eggs + 2 yolks 

Pinch of salt 

Method to the madness 


Preheat your oven to 200C 

Make the pie crust first, melt the butter in a saucepan, add in sweetner and salt, once it has cooled a bit add in the eggs and coconut flour. Mix until well combined 

Press the base into the pie dish evenly, fork the base and bake for about 10 minutes. Once the base is cooked remove and leave it to cool 

Lemon curd 

Zest the lemons and then juice them 

Add the lemon juice, zest, sweetner and eggs to a small saucepan and whisk 

Chop up the butter into small pieces – turn the saucepan onto a low heat and add the butter to the mix, constantly whisking until the curd starts to set 

Once the curd has reached the right consistency strain the curd into the cooled pie crust 

Refrigerate until set 

Serve with your fav low fructose side, I served mine with creme fraiche. You could also top it with fresh fruit such as raspberries 



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