Prep: 20 mins

Cook: 24 hours

Yields: 10-12 servings

A SIBO friendly lemon tart recipe. A crispy nut base is filled with a creamy, zesty lemon curd. Perfect for dessert, morning tea or special occasion.

Lemon Tart Recipe 786x1048



  • 2 cups (7.6 oz) almond flour
  • ¼ tsp salt
  • 1/3 cup (2.8 oz) solid coconut oil
  • 1 tbs honey (or maple syrup if Low FODMAP)
  • 1 egg


  • ¾ cup (6 oz) lemon juice
  • Zest of 2 lemons
  • 6 egg yolks
  • ¼ cup (2 oz) honey (or maple syrup if Low FODMAP)
  • ¼ cup (2 oz) coconut oil
  • ½ cup (4 oz) coconut cream



  • Pre-heat your oven to 350F.
  • Grease a fully enclosed pie dish with coconut oil.
  • Place all of the crust ingredients in a food processor and blitz until it forms into a ball. Place into the pie dish and flatten out evenly over the base and sides. Prick the base with a fork in several locations.
  • Bake for 10 minutes, turning the pie dish around halfway through cooking to ensure even distribution of cooking and heat. Remove from the oven and cool.


  • Next, make the filling. Place the lemon juice, zest, coconut oil and cream in a saucepan. Heat until hot but not boiling.
  • Place the egg yolks and honey in a heat resistant bowl. Beat together until pale and fluffy.
  • Slowly pour a thin stream of the hot mixture into the eggs, whisking continuously. Be careful not to cook the eggs as you will ruin the dish.
  • Return the mixture to the pan and then cook over a low heat, stirring constantly, until the mixture thickens. Be careful not to let it boil otherwise you will scramble the eggs.
  • If there are lumps in your mixture, you can strain it through a fine mesh sieve into a bowl to remove them.
  • Otherwise, pour the mixture into a heat proof bowl to let cool. Stir every now and then while it is cooling.
  • Once cool, pour the filling into the tart base and place in the fridge overnight to set.

To Serve

  • Cut into slices and serve. Delicious served with a dollop of whipped coconut cream.

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8 thoughts on “Lemon Tart”

    1. Rebecca Coomes

      Hi Lauren, I’m so glad you enjoyed it. I love lemon tarts so I’m glad it was a hit for you too.

  1. If the eggs are not cooked or baked and they remain “liquid” then put in the fridge, are they technically still raw?

  2. Hi there,
    Thank you so much for all the SIBO recipes you’ve made available it’s meant the world to me. I’m trying this recipe and I’m not normally someone who bakes or cooks and so I’m a bit lost on how to know when the filling is thick enough given that it was scrambling eggs on the lowest setting available on my stovetop. HELP!

    1. The mixture should coat the back of a spoon – it needs to be thicker than when you start. It will then firm up more once you cool it in the fridge.

    1. Hi Cathy
      I haven’t tried making this without eggs so can’t give you an egg-free variation. But you could make a raw base with just oil and sweetener to bind the nuts together, and then use a vegetarian gelatine to set the custard. If you do try making it like that, let me know how you go.

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