Lemon Tart with Poppy Seed Crust

I love lemons. The acidic taste and the sweet contrast just makes my mouth water. And the crust is absolutely perfect, made with coconut oil, an egg, flour, and poppy seeds!
Lemon Tart with Poppy Seed Crust

And this is pretty healthy, so there is no reason why you can’t have seconds. Or thirds. Or fourths. (Whoops. That was me after dinner.)
Lemon Tart with Poppy Seed Crust

This really was perfect. Oh, and Chinese New Year is coming up! Does anyone celebrate that? Well anyways, it’s the day where we celebrate the New Year, according to the Chinese calendar, and it’s the year of the MONKEY! Don’t know why, but I find that so cute. (The monkey, not the celebration. Wait. That would sound like I don’t like the celebration. Okay, Chinese New Year is cute also!)

So back to the tart. To make the crust, mix the flour, coconut oil, egg and poppy seeds with a fork, and then form a ball with your hands. If it’s too floury, add an extra tbsp. of melted coconut oil.
Lemon Tart with Poppy Seed Crust

Press into a parchment-lined removable bottom 9-inch tart pan and bake for 10 to 15 minutes in a preheated 175 °C (350 °F) oven.
Lemon Tart and Poppy Seed Crust

To make the filling, combine the eggs and honey in a saucepan (don’t heat it up yet). Add the coconut oil. Heat over medium heat until the coconut oil is melted. Then add the lemon juice, zest and pulp (make sure you don’t get any lemon seeds in there!) and heat for around 5 to 10 minutes until the mixture thickens. Remove from heat.

Now, just before you transfer the filling into the crust, stir one more time to avoid lumps. When all the filling has been poured into the crust, use a spatula to smooth the top. Refrigerate for at least an hour before serving.
Lemon Tart and Poppy Seed Crust

Next step: EAT AND ENJOY!!!
Lemon Tart and Poppy Seed Crust

Lemon Tart with Poppy Seed Crust

  • Servings: 12
  • Difficulty: Medium
  • Print

A healthy tart that will disappear before your eyes! The acid and sweet combination is so delicious…
2 cups flour (can be almond flour or all-purpose flour)
3 tbsp. (40 g) coconut oil, melted
1 egg
1/3 cup poppy seeds
Curd Filling:
3 eggs and 1 egg yolk
1/4 cup (85 g) honey
1/4 cup (52 g) coconut oil, solid
Juice, zest and pulp of 2 lemons, without the seeds (around 1/2 cup)


  1. Crust: Preheat oven to 175 °C (350 °F). Mix all the crust ingredients together in a medium bowl until the mixture sticks together. If it’s too floury, add another tbsp. of melted coconut oil. Press the mixture evenly into a parchment-lined 9-inch removable bottom tart pan. Bake for 10 to 15 minutes.
  2. Curd Filling: In a saucepan, not over heat yet, whisk the eggs and honey together. Add in the coconut oil and melt it over medium heat. Mix in the juice, zest and pulp of the lemons and keep whisking until the mixture is thick, for about 5 to 10 minutes. Remove from heat, but keep stirring.
  3. Assembly: Pour the curd filling into the crust and smooth the top with a spatula. Refrigerate for at least an hour before serving. To serve, separate the tart (with the bottom of the pan still attached) from the sides of the tart pan. Then carefully slide the tart onto a flat plate to cut and serve.
  4. Can be refrigerated up to 4 days.


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