Paleo lemon curd pie

Paleo lemon curd pie
Prep time
Cook time
Total time
Serves: 8
  • ½ cup coconut oil, melted
  • 2 eggs
  • 2 tbsp raw honey
  • ¾ cup of coconut flour
lemon curd
  • 2 eggs
  • 2 egg yolks
  • ⅓ cup raw honey
  • ½ cup lemon juice from fresh lemons is best
  • The zest of 2 lemons
  • ⅓ cup coconut oil
  1. Preheat oven to 200C
  2. In a large bowl, add melted coconut oil, eggs, honey, mix with a fork. Add coconut flour and mix though until dough is formed( it may look wet but the coconut flour will absorb it).
  3. Gather dough into a ball and transfer to a 30cm tart pan, use hands to spread dough out as evenly as possible, Cover entire pan. Prick bottom of the pan then place in oven for about 9 minutes or until edges are golden. Remove and allow to cool
  4. Lemon curd - in a small pot whisk together eggs, honey, lemon juice and zest, add coconut oil and turn on heat to medium. Cook, stirring constantly until curd thickens about 8 mins, once thicken pour into crust and spread it out so curd covers crust then refrigerate for an hour or until harden before serving
Nutrition Information
Serving size: 1 Calories: 348 Fat: 27 grams Carbohydrates: 23.9 grams Sugar: 18.6 grams Fiber: 1 gram Protein: 5.9 grams