Paleo Lemon Meringue Tart
Indulge in the zesty brilliance of this Paleo Lemon Meringue Tart, a healthier twist on the classic dessert that’s perfect for anyone following a grain-free or refined sugar-free lifestyle. This recipe shines with an almond and coconut flour crust that delivers a tender, nutty foundation. Its luscious lemon curd filling, made from fresh lemon juice, zest, and a touch of honey, strikes the perfect balance between tangy and sweet. Topped with a cloud-like maple-sweetened meringue, this tart offers a beautiful golden finish that’s both visually stunning and irresistibly flavorful. With just 30 minutes of prep and 30 minutes of baking, this naturally gluten-free dessert is a crowd-pleaser for special occasions or simply treating yourself!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 0.25 cup Coconut oil
- 3 tablespoons Honey
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 0.75 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Arrowroot powder
- 0.25 cup Water
- 0.5 cup Maple syrup
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine almond flour, coconut flour, melted coconut oil, 1 tablespoon of honey, and salt. Mix until the dough holds together.
Press the crust mixture into a 9-inch tart pan, ensuring an even layer across the bottom and up the sides.
Bake the crust for 10-12 minutes or until it is lightly golden. Set aside to cool.
In a small saucepan, whisk together the egg yolks, lemon juice, lemon zest, arrowroot powder, 2 tablespoons of honey, and water.
Place the saucepan over medium heat and cook while constantly whisking until the mixture thickens into a smooth curd, about 5-7 minutes.
Pour the lemon filling into the baked crust and spread it evenly. Let it cool at room temperature while preparing the meringue.
In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
Gradually add maple syrup, one tablespoon at a time, continuing to beat until stiff peaks form.
Spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking.
Bake in the oven for 15-18 minutes or until the meringue is golden brown.
Let the tart cool to room temperature on a wire rack, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 21.5 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
