Luscious Lemon Tart

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Difficulty Rating: 2
Serving Size: 1/8 tart or ½ tartlet
Serves: 8 servings (1 9-inch tart or 4 mini tartlets)



  • ½ cup (60 g) inulin (chicory root) sweetener for baking
  • Outermost peel (yellow only) of 1 small or ½ medium-large lemon
  • ¼ cup (60 g) grass-fed/pasture-raised butter, softened
  • 1 omega-3 or grass-fed/pasture-raised egg
  • 1 cup (120 g) whole grain flour (wheat or gluten-free blend)
  • ½ tsp. (2 g) baking soda
  • ½ tsp. (2 g) baking powder


  • ½ cup (120 g) grass-fed/pasture-raised butter
  • ½ cup (60 g) inulin (chicory root) sweetener for baking
  • 1 small lemon, deseeded and chopped
  • ¼ cup freshly-squeezed lemon juice
  • 5 omega-3 or grass-fed/pasture-raised eggs


Preheat oven to 355°F (180°C). Spray a large tart or 4 mini tartlet pan(s) with non-stick cooking spray.

Pulse the sweetener and lemon peel in a food processor to obtain a pasty texture. Add ¼ cup softened butter and pulse beat for 10 seconds, then add 1 egg and beat for 5 seconds. Remove to a medium mixing bowl.

Sift together the flour and baking soda and powder. With an electric mixer, blend the dry mixture into the lemon-butter mixture. Press an even layer of dough into the prepared tart or tartlet pan(s).

Add filling ingredients to the food processor pulse blend. Add in the butter and pulse beat for a few more seconds. Transfer the lemon filling to the tart or tartlet crust(s).

Place the tart or tartlet pan(s) in the middle rack of your preheated oven. Bake for 40 minutes until filling is set.

Remove from oven and refrigerate for 30 minutes or more before serving.


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