No Bake Strawberry Lemon Tart (Gluten Free and Dairy Free)
Recipe type: Dessert
Prep time: 
Total time: 
This No Bake Strawberry Lemon Tart tastes like spring!
  • Crust:
  • 1½ cups superfine almond flour
  • 11 pitted dates
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon water
  • 1 teaspoon coconut oil
  • Lemon Curd:
  • 3 eggs
  • ⅓ cup honey
  • 3 Tablespoons of coconut oil
  • 4 large lemons, juiced (around ⅔ cup of juice)
  • 1 teaspoon pure vanilla extract
  • 2 pints fresh strawberries, sliced
  1. For the crust, place all ingredients in a food processor and thoroughly combine. It will be pasty.
  2. Press crust into the bottom of a round 9 inch tart pan.
  3. Refrigerate while you make the curd.
  4. For the curd, put eggs in the top of double boiler. Water on bottom pan should be hot but not boiling (medium high heat).
  5. Whisk eggs and add coconut oil.
  6. Add honey, lemon juice, and vanilla extract.
  7. Whisk until it thickens around 10 minutes. Eggs should not scramble while cooking.
  8. Remove from heat and place in a glass jar and set aside to cool.
  9. Once the curd is cool, remove the crust from the refrigerator and add lemon curd on top.
  10. Place back in the refrigerator.
  11. Wash and dry 2 pints of strawberries. (You may only use 1½ pints of strawberries).
  12. Cut off tops of strawberries and slice, not too thin.
  13. Place strawberries around the outside of the tart pan, working your way in and layering the strawberries on top of each other.
  14. Place one single small unsliced berry in the middle of the tart.
Recipe by Betsy Ramirez at