Tangy Lemon Tart

Recipe by Libby Bird


Prep time


Cooking time




  • Base
  • 1 cup ground almonds (or almond meal, see notes below)

  • 2 Tbsp coconut sugar

  • ¼ cup (brown) rice flour

  • ¼ cup tapioca starch

  • ¼ cup softened coconut oil, possibly a Tbsp more

  • a little extra oil & gluten free flour for dusting the tart tin

  • Filling
  • 1 cup coconut milk or cream (both work fine)

  • ¾ cup fresh lemon juice

  • 2 tbsp lemon zest

  • 2 tbsp corn flour

  • ¾ cup icing sugar or coconut sugar

  • 1 ½ tsp agar agar powder

  • ¼ - ½ tsp ground turmeric (for colour, not flavour)


  • Preheat oven to 175C. We’re going to start by making the tart base. In a mixing bowl, combine the dry base ingredients well, ensuring to ease out any lumps of tapioca. Add the coconut oil and mix until a simple cohesive dough forms. Get in there with your hands, if you like.
  • If you’re using almond meal, you might find that the mix is a little dry – if so, add up to a tablespoon more coconut oil until it holds together as a dough. You could even add a drizzle or two of milk of your choice. (note: if the packet doesn’t call it almond meal already, you can tell the difference between regular ground almonds by noticing that the almonds had skins on them when they were ground; you’ll see tiny brown husky bits, as opposed to uniformly pale nut flour)
  • Grease your tart pan generously (I use coconut oil) then dust with (gluten free) flour – coat it lightly then shake off the excess. Press the dough into the pan as evenly as possible. We’re going to be pouring liquid into this pastry shell once cooked, so be sure to press dough up the sides. With a fork, prick the surface of the dough all over and pop into the preheated oven for 15 minutes.
  • Kitchen note: if the base looks as if it has risen a little when it comes out of the oven (even though we haven’t used baking powder!), and you feel like you’ve lost some of the classic ‘dish’ structure, wait until it cools and settles a little. If you still feel like it needs a better shell-like form, use the back of a spoon to gently press the dough down into a better shape. I certainly had to do this around the edges in one of my bakes.
  • Also, one final pastry note, don’t be alarmed if it seems a little undercooked. Since this is going to be chilled, and since it’s mostly almonds, it is still lovely when served.
  • Set the base aside while you work on the filling: put all filling ingredients into a small pot, making sure to sift the cornflour in (it has a tendency to clump otherwise) Bring to a low simmer and whisk whisk whisk for about four or five minutes. It needs this long for the agar agar to bloom & activate. It will thicken up nicely as you whisk. Pour into the base and pop into the fridge to set; at least an hour. Enjoy!

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