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Healthy Lemon Curd Tart Recipe with Blueberries - paleo - vegan

Lemon Curd Tart Recipe with Blueberries

This nutrient dense lemon curd tart is based on the french tarts in patisserie windows. It looks harder to make but actually you whiz up the crust in seconds in a food processor and the lemon curd gets whizzed up on the blender than poured into a pot for 10 mins. It has a wonderful lemony taste while being full of healthy fats and skin beautifying minerals. It's free of sugar, wheat and dairy and designed to be a great treat to help boost your mood, energy and health. Enjoy!
Course Desserts
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 30 minutes
Total Time 30 minutes
Servings 9 -12 slices
Author Laura Livesey



  • 1 cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup sesame seeds
  • ¼ cup milled flax seeds
  • ¼ cup + 1 Tbsp coconut oil see method
  • 6 dates


  • Zest and fruit of 2 large lemons
  • 2 cups almond milk
  • ¼ cup maple syrup or raw honey
  • ¼ cup coconut oil
  • 1 tsp vanilla extract
  • ¼ tsp turmeric
  • OPTIONAL: 1 Tbsp baobab powder for added nutrients and lemony taste


  • Large pinch of pink salt
  • 6 Tbsp agar agar flakes
  • ¼ cup Kuzu thickener


  • 3 cups blueberries
  • 1 Tbsp raw honey or maple syrup



  1. Grease a 23cm (9") circular tart pan or spring-form release pan.
  2. Put all the crust ingredients in your food processor and mix for a minute or more until the ingredients start to really stick together. Squeeze the mixture in your hand. If it’s still crumbly, you may need to add 1 Tbsp more coconut oil, and mix some more.
  3. Pour the mixture into your pan and use your hands to firmly press it around the pan base and up the edges a bit to create a tart shell.
  4. Put tart shell into fridge until your lemon curd is ready.


  1. Zest the lemons, then take a knife and slice off the lemon rinds. Add the zest and lemon fruit into your blender.
  2. Add everything else to blender, but set aside the salt, agar agar, and kuzu.
  3. Blend well on high for about 30 seconds to 1 minute until you have a very consistent mixture.
  4. Pour the mixture into a saucepan.
  5. Sprinkle the agar and salt over top of the liquid and bring to a boil without stirring.
  6. Once it’s at a rolling boil, then set heat to simmer, and whisk or stir until all the agar is well dissolved (read your package for boiling time- usually a few minutes).
  7. Dissolve the kuzu in a several Tbsp of cold water until you have a well dissolved paste, and then pour the paste into the pot and stir for about 30 seconds. Sauce will thicken substantially.
  8. Remove from heat and let cool slightly before pouring into the tart pan.
  9. Refrigerate until set for at least a couple hours. Serve, or add toppings.


  1. Add blueberries to the top of your tart.
  2. Blend up a handful (about 1/3 cup) of blueberries with 1 Tbsp raw honey or maple syrup. Pour through a strainer to remove bits and then use a pastry brush to brush over the berries on top for a lovely purple-blue shine.
  3. Another nice finishing touch is to grate lemon zest on top or include some thin slices of lemon.

Recipe Notes

- Agar agar powder has three times the holding power of agar flakes. If the recipe calls for 3 Tbsp Agar Flakes, you can substitute 1 Tbsp Agar Powder.- Agar Agar could be replaced by Gelatin (see the label on your gelatin for how much to use to thicken 3 cups of liquid).
- Kuzu and arrowroot can be used interchangeably.