Paleo Lemon Tarts

Paleo Lemon Tarts

Chris Denzer 31

"These lemon tarts are a delicious paleo-style treat."

Ingredients 1 h {{adjustedServings}} servings 244 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  2. Blend together almond meal, 3 tablespoons lemon juice, and dates in a food processor. Press mixture firmly into bottoms and up sides of prepared muffin cups to make crusts.
  3. Bake in the preheated oven until crusts are lightly golden brown, 10 to 12 minutes.
  4. Heat 6 tablespoons lemon juice, lemon zest, and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes. Pour filling into shells, and place in refrigerator to cool.
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Reviews 7

  1. 8 Ratings


Whole almonds in the food processor with dates and some coconut make a better crust…don't grind the almonds down too fine…press into cupcake liners and put in fridge or freezer until firm…much better than baking. For filling, some liquid stevia can be added for a sweeter tart.


This recipe certainly has promise of being good. I made these tarts for my son, who is on the paleo diet. I used Bob's Red Mill Almond Flour/Meal for the crust (his favorite part), and for the custard I used raw honey which I had to double to keep from being too tart. He liked the crust better than the custard. His family preferred the custard! I thought it was perfect that this recipe makes a small amount--in keeping with the idea that someone on a diet doesn't want to incorporate large amounts of sweets. There is probably something out there in the paleo world that could be added to these ingredients to make them a little more like sugar-induced lemon tarts, so I'll have to do a little searching.

Holiday Baker

I made the filling and it never thickened up. I also had to add a considerable amount more sweetener on top of adding cornstarch. Then, I made the crust and it was very thick and didn't really have any flavor. I think most desserts are over sweet, but I would have even added an additional sweetener on top of a pinch of salt to the crust.