Paleo Lemon Meringue Tart

Elevate your dessert game with this irresistible Paleo Lemon Meringue Tart, a gluten-free and dairy-free twist on the classic citrus treat. Featuring a nutty crust made from almond and coconut flours, this tart delivers a wholesome foundation for a luscious, naturally sweetened lemon curd, infused with fresh lemon juice and zest. Topped with a cloud of maple-sweetened meringue, perfectly golden and airy, this recipe avoids refined sugars while staying big on flavor. Soft peaks of meringue meet tangy lemon in every bite, delivering a light yet indulgent dessert perfect for paleo diets and anyone craving a healthier sweet treat. With just 30 minutes of prep and easy-to-follow steps, this refined dessert will shine at your next gathering or as an everyday indulgence!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine almond flour, coconut flour, melted coconut oil, 1 tablespoon of honey, and salt. Mix until the dough holds together.

Step 3

Press the crust mixture into a 9-inch tart pan, ensuring an even layer across the bottom and up the sides.

Step 4

Bake the crust for 10-12 minutes or until it is lightly golden. Set aside to cool.

Step 5

In a small saucepan, whisk together the egg yolks, lemon juice, lemon zest, arrowroot powder, 2 tablespoons of honey, and water.

Step 6

Place the saucepan over medium heat and cook while constantly whisking until the mixture thickens into a smooth curd, about 5-7 minutes.

Step 7

Pour the lemon filling into the baked crust and spread it evenly. Let it cool at room temperature while preparing the meringue.

Step 8

In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.

Step 9

Gradually add maple syrup, one tablespoon at a time, continuing to beat until stiff peaks form.

Step 10

Spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking.

Step 11

Bake in the oven for 15-18 minutes or until the meringue is golden brown.

Step 12

Let the tart cool to room temperature on a wire rack, then refrigerate for at least 2 hours before serving.

Nutrition Facts

Serving size	(878.2g)

Amount per serving	% Daily Value*
Calories	2433.8

Total Fat 150.5g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 738mg	0%
Sodium 890.0mg	0%
Total Carbohydrate 242.1g	0%
Dietary Fiber 29.7g	0%
Total Sugars 171.3g
Protein 62.6g	0%

Vitamin D 73.2IU	0%
Calcium 454.8mg	0%
Iron 9.5mg	0%
Potassium 844.0mg	0%

*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.

Source of Calories

Fat: 52.6%

Protein: 9.7%

Carbs: 37.6%