French Style Dairy Free Lemon Tart



  • for the dough

– 150 gr coconut oil unmelted,
– 60 gr sugar,
– 1 beaten egg,
– 300 gr of all-purpose flour,
– 2 tablespoons of water.

  • for the filling

– 3 organic lemons (juice and zest),
– 80 gr of coconut oil,
– 3 medium eggs,
– 250 g. sugar.


  1. Start preparing the dough by sifting the flour with the salt. Open a hole in the center.
  2. Pour the unmelted coconut oil in the center, add the beaten egg and sprinkle with sugar.
  3. Knead and if necessary add some water. Don’t knead too much the dough! Make a ball, wrap it with plastic wrap and  refrigerate for a while.
  4. Take out the dough from the refrigerator and place it on a floured surface and open it to disc.
  5. Grease the tart pan and cover with the dough (cover the bottom and sides).
  6. Melt the coconut oil for the filling.
  7. Hit the eggs vigorously with the sugar for 2 minutes. Then add the coconut oil a little by little.
  8. Add the lemon juice and zest. Pour the mixture over the tart base.
  9. Bake in preheated oven to 425 F (220 C)degrees for about 35 minutes.
  10. Let it out to cool for a while, remove from the mold and let it cool on a rack.
  11.  Serve the tart sprinkled with icing sugar or whipped dairy free cream or as it is.

EnJoy!!!!! :)xx


7 thoughts on “French Style Dairy Free Lemon Tart

  1. Looks really yummy. Would an hour or two hours be long enough in the fridge for the base and how should i store it after. Air tight container or the fride. Thanks

    Liked by 1 person

    1. Oh, no! About 15-20 minutes are good enough, because the coconut oil hardens in the fridge and it will be impossible to knead the dough after this time… I left it once for more and then kept the dough at room temperature all day waiting for coconut oil to melt!! 🙂 I keep it in fridge after.. for those 4-6 hours until it’s ALL gone!!! 😀 😀

      Liked by 1 person

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