Sugar Free Lemon & Honey Tart

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Refined Sugar Free Lemon & Honey Tart

  • Author: NZEggs
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins + 60 mins setting time
  • Category: Baking



This tasty lemon and honey tart is free from gluten, dairy and refined sugar – making it easy to cater to a wide range of dietary needs. The deliciously nutty tart base is filled with a honey-sweetened lemon curd, resulting in the perfect after dinner sweet treat that’s sure to impress all lemon lovers.



Base Ingredients

  • 1 ½ cups hazelnuts and/or almonds
  • 1 cup buckwheat flour
  • 2 tablespoons coconut oil, plus extra for greasing tins
  • 2 tablespoons honey
  • 34 tablespoons cold water

Lemon Curd Ingredients

  • 1 cup lemon juice
  • 1/3 cup honey
  • 1/3 cup coconut oil
  • 6 eggs


  1. Preheat the oven to 180°C and grease your tart tins with coconut oil. This recipe makes either one large tart, or 6 mini tarts.
  2. Add the nuts to a food processor, processing until they form a crumb. Continue processing while you add the flour, honey and oil, then slowly add the water until the mixture comes together into a ball.
  3. Press the nut mix into the tart tin to form a base, then place in the oven to bake for 15 – 20 minutes until slightly golden.
  4. To make the lemon curd, melt the coconut oil and honey together in a small saucepan over low heat. Once melted, remove from the heat, and leave to cool.
  5. Once cooled, add the eggs and lemon juice, whisking until well combined. Return the mix to a low heat, continuing to whisk until the curd becomes thick, and small bubbles start to pop to the surface.
  6. Remove from the heat and let the curd cool.
  7. Fill your tart tin(s), then place in the fridge to set for at least an hour.


  • Get creative with decorations! We decorated our tarts with fresh edible flowers and freeze-dried raspberries – yum!
  • No buckwheat flour? This recipe will work just as well with regular flour but will no longer be gluten free.
  • For an extra lemony kick, add the zest of two lemons to your curd.
  • If you don’t need to cater for dairy intolerances, this recipe with work with butter instead of coconut oil.
  • Not a honey fan? Maple syrup works well too.

Posted on

November 4, 2020