Content Library Recipes Tangy Almond Lemon Tart

Tangy Almond Lemon Tart

10 slices Prep time: 20m+ 20m to cool Cook time: 45m

I’ve always loved the tart sweentess of lemon and how it can freshen up any dish. This Tangy Almond Lemon Tart recipe is a healthier alternative to old fashioned lemon bars that you can feel better about indulging in, thanks to a grain-free almond flour crust, plenty of protein-rich eggs, and a whole lot of flavor. 

The citric acid found in citrus fruits like lemons protects the liver and reduces inflammation and DNA damage—important actions for supporting detoxification and promoting optimal aging. Lemons are also rich in vitamin C to fight free radicals, support immune function, and enhance collagen production.

Wishing you health and happiness,
Mark Hyman, MD

Tangy Almond Lemon Tart



  • 1 ½ cups blanched almond flour
  • 2 tablespoons tapioca flour
  • 2 tablespoons coconut sugar
  • ¼ teaspoon Himalayan salt
  • 1 teaspoon vanilla extract
  • 1 large pasture-raised egg, yolk only
  • 5 tablespoons ghee, unsalted

Lemon Filling

  • 4 medium lemons
  • 2 large pasture-raised eggs
  • 2 large pasture-raised eggs, yolk only
  • ⅓ cup coconut sugar
  • 2 tablespoons coconut flour

For serving

  • Powdered monk fruit


Step 1

Preheat the oven to 325°F.

Step 2

Prepare the crust by adding all of the ingredients into a medium bowl and working them together using a rubber spatula or wooden spoon. Once combined, transfer the crust to a non-stick 9-inch tart pan, flattening and spreading to the edges.

Step 3

Place the tart pan on top of a baking sheet, in case oil leaks. Bake until golden brown, about 25 minutes.

Step 4

In the meantime, peel 2 lemons and remove large seeds, then transfer to a high-speed blender (do not worry if there are remaining small seeds). Blend for 20 seconds.

Step 5

Step 5

Into a medium bowl, add lemon purée, zest, and juice of the 2 remaining lemons (there should be 6 tablespoons of juice, use an extra lemon if necessary), whole eggs, egg yolks, coconut sugar, and coconut flour, and whisk until smooth.

Step 6

When the crust is ready, remove from the oven and let it cool for at least 20 minutes. Then, carefully pour the filling over the crust and bake until the filling is set, about 25 minutes.

Step 7

Remove from the oven and allow to cool completely on a cooling rack. Dust with powdered monk fruit and serve. Store in the fridge for up to 5 days.

Nutritional Information

Nutritional analysis (per serving) Calories: 236g, Total Fat: 15g, Saturated Fat: 7g, Cholesterol: 121mg, Fiber: 3g, Protein: 7g, Carbohydrates: 19g, Sodium: 80mg, Sugars: 11g, Net Carbs: 16g

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