Can we all agree that the transition from winter to spring is weird? We’re thinking about flowers but still curled up in thick knits; we want to bake but have strappy sun dresses on the brain. These sunny little lemon curd tarts are perfect for celebrating the shift.

This recipe from the clean food advocates at Food Matters feels rich and indulgent but is actually squeaky clean. The crust is made with nuts and oats for a crunchy and protein-rich base. The filling is made without any butter or processed sugar, but with from fresh lemon, honey and eggs for a silky, creamy center that’s surprisingly refreshing.

Lemon Curd Tarts


for the lemon curd:

3 large, free-range eggs
1 Tbsp lemon zest
½ cup freshly squeezed lemon juice
¼ cup honey
4 Tbsp of coconut oil
1 tsp vanilla extract
1 Tbsp cacao butter (optional)

for the tart base:

½ cup macadamia nuts
½ cup gluten-free oats
¼ cup almonds
1 cup pitted Medjool dates
3 tsp rice malt syrup
Pinch of salt


Grease the bottom and sides of a tart pan with coconut oil and sprinkle a little dessicated coconut over the spring form to prevent tart from sticking. In a food processor or high-speed blender, combine all the base ingredients and pulse until well combined.

Cover the base and sides of a tart pan and press down firmly. Place in the freezer to set — these do not need to be baked!

While the base is in the freezer setting, it’s time to make the lemon curd: In a saucepan on low heat, whisk together the eggs, lemon zest and honey. Add the lemon juice, coconut oil, vanilla extract and cacao butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken.

Remove from heat and pour into your prepared tart pan covering all the base mixture as evenly as possible. Place in fridge to set.

If it’s taking a while to thicken, take away from the heat for a couple of minutes then return to the heat and continue a light whisk until bubbles start to appear and a creamy consistency has formed.
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