This Paleo Lemon Blueberry Tart is nothing less than a showstopper. With a light and fluffy shortbread crust, a sweet and tart custard filling, and fresh, plump blueberries to go on top, you can’t go wrong. This tart tastes so sinfully delicious you won’t feel like you’re eating Paleo, gluten-free, refined sugar-free, dairy-free, or clean-eating whatsoever!
There will never be a wrong time for a lemon treat, only a right time. 😍 Am I right? 😏 This Paleo Lemon Blueberry Tart is one of my top favorite desserts here on Triple S and of all time, I might add! 🤤🍋💙💛 I made this tart back in July and couldn’t wait to share it with you guys!
But after posting my Paleo and Vegan Chewy Lemon Coconut Cookies I was thinking it might be too soon to post another lemon recipe. However, then I saw how popular they were, so I decided to give the people what they want. 🙌
LEMON. 🍋🤩🍋
The combination of lemon and blueberry seems to be a trend around these parts. They look great together, taste great together … I guess they sort of belong together. 💛💙
Can you agree? 🤗
I hope so, because this Paleo Lemon Blueberry Tart doesn’t like to be denied. In fact, it hasn’t happened before. 😌
How can you pass up a slice of this luscious Paleo Lemon Blueberry Tart? 💁🏻♀️ I’m telling you, it tastes just as good as it looks. 😋
Beside the fact that I was craving lemon, another incentive to create this recipe was my mom! She had made a Paleo lemon tart for my grandpa’s birthday back in May and, sadly, the filling didn’t set up; plus, the crust was too hard. ☹️
My mom is an incredible baker and cooker (I totally get my kitchen skills from her ❤️)! She’s all about simple recipes that urge you to go back for seconds, and I think we can all agree those are the best! You can make an exception for some recipes, but go-tos are usually the easy ones. No pun intended. 🤣🤣😬
Nevertheless, I wanted to make a recipe my mom would enjoy eating and baking, because she’s quite the lemon fan herself (she’s all about anything sour and dark chocolate 😍🍋🍫). Additionally, she arranged some beautiful flowers for Michael and I, and these yellow roses were the most outstanding yellow roses I’ve ever seen! They were also the largest! 🤯 Pictures don’t do them justice, but they sure do look nice next to this yellow tart. 😊
That leaves us with this masterpiece: Paleo Lemon Blueberry Tart! It’s:
- Gluten-free
- Grain-free
- Refined sugar-free
- Dairy-free
- Clean-eating
- Simple and easy to make!
- Perfect for any occasion
- Born. To. Satisfy
- Picky eater (yes, even the clean-eating skeptics)/kid-approved
- Made from natural and pure ingredients
- No preservatives, GMOs, or additives
- Sooo delectable!
- Sweet with a zing of sour
- Nourishing for your mind, body, and soul (total Zen mode)
Sadly, I haven’t gotten to share this tart with my mom yet, BUT I plan on making it for my family soon. Except, I don’t think Harry (AKA Yorkshire/Har Bear 🐶) can eat this one—lemon is too acidic for dogs. He’ll just have to admire from below. 😅
It’ll be tough. Especially when he sees a fresh slice move onto a plate, ready for consumption. The custard filling is thick and velvety, sending a current of lemon zing through your taste buds. The sweet and sour combine to form a perfect match to your palate, while the soft shortbread crust forms balance. The blueberries pump up the tastiness volume, offering a refreshing texture and sweet berry taste. 😍😍😍
Uhhh … this dessert is everything! You need to try this ASAP. But before you get started, let’s walk through it on Triple S!
First start by making the crust by adding all the ingredients in a food processor and blending until everything is combined and crumbles form.
Then, press the dough in a 9”removable bottom, coconut oil-greased tart pan. Poke it with a fork about every 1-2 inches or so to prevent it from puffing when baking.
Bake the crust on 350°F for about 12-15 minutes or until it’s golden. Set aside.
Now it’s time to make the lemon filling!
In a stainless steel, ceramic, or non-stick medium saucepan, over medium-high heat, add the coconut oil, honey/maple syrup, lemon juice, lemon zest, and salt. Once the oil melts, whisk everything together.
Once the mixture is warm, add the eggs one at a time, whisking constantly.
Continue to whisk until the mixture thickens (about 8-10 minutes).
Next, remove the saucepan from the heat. Place a strainer over a heat-safe bowl and pour the lemon filling through the strainer and discard any unwanted remnants.
Allow the filling to cool for about 10 minutes before pouring into the crust.
Then, transfer the tart to the fridge for 20 minutes before pressing the blueberries into the lemon filling. Place it back in the fridge for at least 1 hour and preferably overnight so the crust has time to soften.
How easy is that? It might be so easy and so tasty, that it becomes one of your new go-tos. 😉
If you do make this Paleo Lemon Blueberry Tart, don’t forget to take a picture 📸 and share it with me on social media, making sure you tag me in the picture, @sabrinassinlesssecrets, and hashtagging #sabrinassinlesssecrets (#TripleS, #becausesinlessisdelicious, #TripleS, #sinlesssunday) so I don’t miss it! 🤗 I hope everyone has a great week! 😘 Oh, and happy September! I hope you’re ready for Fall recipes, because sure I am. 🎃 See you next Sinless Sunday! ❤️
- 1 ½ cups blanched almond flour (168g)
- 2 tablespoons coconut flour (mine was 16g, but check your label because brands can vary in weight)
- ¼ cup organic unrefined, extra virgin coconut oil, melted and cooled (56g)
- 3 tablespoons pure maple syrup or raw honey
- ½ teaspoon pure vanilla extract
- ¼ teaspoon cinnamon, preferably Ceylon cinnamon
- ⅛ teaspoon sea salt, or to taste
- 3 large eggs plus 1 large egg yolk, room temperature
- ½ cup freshly squeezed lemon juice (about 3 large lemons or 4 medium lemons)
- ⅓ – ½ cup pure maple syrup or raw honey
- ¼ cup + 2 tablespoons organic unrefined, extra virgin coconut oil (84g)
- 2 teaspoons lemon zest (about 1 large lemon)
- ½ teaspoons pure vanilla extract
- ⅛ teaspoon sea salt
- 1 cup fresh blueberries
- Preheat the oven to 350°F and grease a 9-inch tart pan with a removable bottom with coconut oil.
- Thereafter, add all the ingredients for the crust in a food processor or high-speed blender and blending until everything is combined and crumbles form.
- Then, press the dough evenly in the tart pan. Poke it with a fork about every 1-2 inches or so to prevent it from puffing when baking.
- Bake the crust for about 12-15 minutes or until it’s golden. Set aside.
- In a stainless steel, ceramic, or non-stick medium saucepan, over medium-high heat, add the coconut oil, honey/maple syrup, lemon juice, lemon zest, and salt. Once the oil melts, whisk everything together. (*It is very important that the mixture does not get too hot; this could cause the eggs to cook and become scrambled eggs.)
- Once the mixture is warm, add the eggs one at a time, whisking constantly.
- Continue to whisk until the mixture thickens (about 8-10 minutes).
- Next, remove the saucepan from the heat. Place a strainer over a heat-safe bowl and pour the lemon filling through the strainer and discard any unwanted remnants.
- Allow the filling to cool for about 10 minutes before pouring into the crust.
- Then, transfer the tart to the fridge for 20 minutes before pressing the blueberries into the lemon filling. Place it back in the fridge for at least 1 hour and preferably overnight so the crust has time to soften.
- Slice and enjoy! 🙂
Collage by Michael 💙
This sends my tastebuds into complete euphoria! 🤤 I feel like this is what dessert in heaven would taste like 😇 It’s that incredible! 🙌
Aww that’s so sweet! 🤗 Thank you so much! So glad you love it. 💙
Hello! I can’t wait to try this recipe! I want to ask if you put plastic or anything over the tart when you put it in the fridge overnight?
Hi, Toni! 😊 Yes, you should cover it with plastic wrap. I can’t wait for you to try it! It’s probably my favorite tart. 😍🤤🍋
Hi Sabrina, what do you think about using coconut milk or coconut cream in the filling instead of coconut oil?
Hey, Sara! 😊 Coconut milk and coconut cream won’t yield the same result as coconut oil. The reason being, the coconut oil adds stability/firmness to the tart since it solidifies at room temperature. Coconut milk would do nothing but make it runny, but you might have success using coconut cream if it’s not runny. If you give it a try please let me know! ❤️