Lemon Curd Tart

Many of you might cringe at us remaking such a classic dessert like the Lemon Curd Tart, but we promise this is just as good as the classic version you know and love; just healthier!

Creating healthier desserts can easily be achieved by tweaking a few simple ingredients. For example, in this classic, lovable dessert we've swapped out gluten-containing grains and flours in the base for nourishing nuts and gluten-free oats which make the perfect crunchy base. Then we've added things such as natural sweetener, coconut oil, and cacao butter to make a healthier curd.

Convince your friends and family that healthy baking is still delicious with this treat!

Serves: 2


(use organic where possible)


  • ½ cup macadamia nuts
  • ½ cup gluten-free oats
  • ¼ cup almonds
  • 1 cup pitted medjool dates
  • 3 tsp rice malt syrup
  • Pinch of salt
  • Desiccated coconut


  • 3 large free-range eggs
  • 1 tbsp lemon zest
  • ½ cup freshly squeezed lemon juice
  • ¼ cup honey
  • 4 tbsp of coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp cacao butter (optional)


  1. Prepare your springform or tart pans by greasing the bottom and sides of a tart pan with coconut oil, then sprinkle some desiccated coconut over the springform pan to prevent tart from sticking.
  2. Add macadamia nuts, oats, almonds, dates, salt and rice malt syrup to the food processor.
  3. Pulse until a sticky crumble forms.
  4. Cover the base and sides of a tart pan and press down firmly. Place bases in the freezer to set.
  5. To prepare the lemon curd, whisk together the eggs, lemon zest, and honey in a bowl.
  6. Pour into a saucepan over low heat and continue whisking.
  7. Add the lemon juice, coconut oil, vanilla and cacao butter.
  8. Continue to whisk on medium heat until everything is melted and the mixture starts to thicken.
  9. Remove from heat and pour into your prepared tart pan covering all the base mixture as evenly as possible.
  10. Place in fridge to set.
Featuring: Rachel Morrow
Audio Languages: English
Subtitles: English