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Lemon Tart

Lemon Tart

Lemon tart has nostalgia written all over it for me.

Growing up with an English mum, who knew her way around some shortcrust pastry and a backyard lemon tree that seemed to only have two default settings, stark naked and lemonless or falling over dripping with juicy fruit - I think it was lemon tart fate that this eggy, creamy, sugary treat featured heavily in my childhood and wasn’t it yum. 

Now before you get too ahead of yourself, if you’re after that kind of recipe, I’ll stop you right there. Don’t get me wrong, there’s most definitely a time and a place for that citrusy delight - but I don’t think I’m the right person to lead you down that decadent garden path. Your best bet is to hit up my mum (she’s real friendly) or Donna Hay, or better yet Julia Child. 

This is my tart take. Filled with nostalgia, but lighter and fresher; a naughty but nice version. This recipe is gluten free + dairy free and dare I say, a lot more forgiving, than its baked counterpart. 

Now, what are you waiting for? Go squeeze the day with this zesty little recipe! 


1 cup almond meal

1 cup shredded coconut 

1 tbsp coconut sugar

1 tbsp lemon zest

pinch salt

1 tbsp raw honey

¼ cup coconut oil


1 cup cashews

½ cup lemon juice

250ml can coconut cream*

⅓ cup coconut oil

¼ cup raw honey

1 tbsp lemon zest

1 tsp vanilla extract

pinch salt 

grated fresh turmeric (optional)



Melt coconut oil + honey over double boiler

Blitz dry ingredients into desired texture in food processor (i like my coconut a little chunky still)

Add melted ingredients and blend until combined. Desired consistency is so that it presses together nicely in your fingers 

You can add a little extra honey if too dry or a little extra dry ingredient if too wet.

Line tart tin with baking paper and press base mixture into tin

Set to freeze while you make the filling



Soak cashews for a few hours in water

Melt coconut oil + honey over double boiler

Drain cashews and pour cashews and all ingredients except coconut oil into high speed blender. 

Blend on low for a few minutes until cashews are smooth and creamy (this is the step where you get the smoothest texture possible)

Add in coconut oil, blend until combined.

Pour filling mixture into tray, and gently tap tray onto bench to remove air bubbles.

Set in freezer for 4+ hours or overnight to set. 

Let tart thaw out slightly to cut and serve. Yum!