Lemon tart

Lemon tart

Kenko Kitchen
25 mins
Elisa Watson

I don’t know many people who would say no to a good slice of lemon tart. Usually laden with egg yolks, cream and white sugar, the humble lemon tart can be a bit of a health nut’s nightmare! However, this recipe is quite the opposite – it’s delicious, simple and just as satisfying as the classic version.

Tart crust


Quantity Ingredient
50g macadamia nuts
115g almonds
125g buckwheat groats
115g desiccated coconut
12 medjool dates, pitted
2 tablespoons coconut oil
1 lemon, zested
1/4 teaspoon salt
1/2 vanilla bean, seeds scraped

Lemon filling

Quantity Ingredient
4 teaspoons agar agar flakes
125ml lemon juice
125ml maple syrup
125ml coconut cream
2 teaspoons lemon zest
60ml rice malt syrup
1 teaspoon lucuma
4 teaspoons kuzu, ground into a powder
2 tablespoons cornflour

To serve

Quantity Ingredient
coconut cream
or Coconut ice cream 6 ways


  1. Begin by placing all the tart crust ingredients in a food processor and blitz for 5 minutes or until you have a nice moist crumb-like texture.
  2. Press the mixture into the base and up the side of a 26.5 cm large pie dish, and place in the refrigerator or freezer.
  3. For the lemon filling, place the agar agar in 80 ml water to soak for 20 minutes and set aside.
  4. In a saucepan over medium heat, put the lemon juice, maple syrup, coconut cream, lemon zest, rice malt syrup and lucuma. Whisk the ground kuzu into the mixture. Add the agar agar and cornflour and keep whisking for 1–2 minutes, but take it off the heat before it thickens.
  5. Pour the filling into the refrigerated tart crust and place the tart into the refrigerator to set for 2–3 hours.
  6. When ready to serve, slice the tart and serve with coconut cream or a scoop of coconut ice cream.
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