Crust

• 1 1/2 cups almond flour
• 2 tbsp honey
• 1/4 cup coconut oil (melted)
• 1 tbsp fresh squeezed lemon juice

Filling

• 2 tbsp lemon zest (about two lemons)
• 1/4 cup fresh squeezed lemon juice (about two lemons)
• 3/4 cup honey
• 1/4 cup coconut oil
• 2 large eggs (room temp)
• 1/4 tsp salt

Preheat oven to 350F. In a small bowl, use a spoon to mix together the almond flour, honey, coconut oil and lemon juice.

Press the dough evenly into the bottom and sides of the tart pan. Use a fork to prick holes into the dough before baking for 10 minutes or until the crust is golden brown.

Allow the crust to cool completely before adding the filling.

Place all ingredients for the filling, except the coconut oil, into a small saucepan and whisk them together. Add the coconut oil to the saucepan before placing the pan on the stove over low heat.

Whisk the mixture continuously while it’s over the heat. Once the coconut oil has melted, increase the heat to medium.

Continue to whisk the mixture until it has thickened. It should take 10 to 15 minutes.

Remove from the heat and strain the curd into a bowl. Do not skip this step! Straining will remove the lemon zest and any pieces of egg that may have cooked.

Allow the curd to cool for 15 minutes before pouring into the tart crust. Place the tart in the refrigerator for about an hour to cool and set. If the curd does not jiggle when moving the pan, it’s ready!

Top with berries after the curd has set and just prior to serving or leave without a topping. Store the tart in the refrigerator.