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Creamy Lemon Macadamia Nut Tart

This creamy lemon tart is everything you've ever wanted! No refined sugar, gluten-free and an explosion for your taste buds!
Apr 21, 2018 | Joy McCarthy

I made these tarts after a week of shooting my third book and making 18 recipes (giving myself a little pat on the back). It's been too long since I shared a recipe on the blog, my apologies! Even after making a gazillion recipes, I was totally in the mood to make one final recipe... and then I crashed. Did you see the state of my kitchen on Friday?

It took us 2.5 hours to clean up so you can imagine why I didn't move from the couch on Friday night!! But lucky for me, I got to nibble on the fruits of my labour while Netflixing with my hubs.

The curd (or creamy part) part of this tart was an incredible burst of flavour, luxuriously creamy and totally hit the spot. This is the PERFECT recipe for entertaining (it will knock the socks off your guests), or just for you and yours :) 

I wish my words could adequately describe it. I will try... it's tart, sour, sweet, fresh and bright. Like an explosion for your salivary glands.

This recipe was a welcome change from all the chocolate I've been eating ALL. WINTER. LONG. Don't get me wrong, I'm not over chocolate or anything, I was just ready for something light and fresh, even if spring isn't here yet.


With this new recipe you'll make spring happen in your kitchen even if you've had a long winter like we've had in Ontario. Today, as I'm writing this blog, was the first day we've had sunshine in forever!

Another reason I love this recipe is that yellow is tied with turquiose as being one of my forever favourite colours! It's one of those colours I feel amazing when I wear it (cue my favourite sweater) and when I need a joyous boost, I make this Turmeric Lazy Lady Latte or my Turmeric Butternut Squash Soup! So obviously, just looking at these photos after we took them made me feel JOYOUS!

This recipe is a no-oven-no-bake recipe -- hurray! You will have to turn your stove top on to make the curd (topping), but just listen to some good tunes while you're waiting for the topping to thicken. You can do this while the crust is setting in the fridge or freezer.

To make the bottom, you could use any nut. I used macadamia nuts and almonds. I got the inspo for this recipe from Chalkboard Magazine's recipe but I nixed the oats in their version because I feel better these days with very little grains in my diet. 


For the curd, I used honey, but before you lose your mind and comment... "but Joy, I thought we are not supposed to heat honey", allow me to splain. I used honey because I wanted to maintain this gorgeous colour. So it was purely for vanity reasons, lol. Now you're NOT GOING TO DIE, eating heated honey. The reason it's not recommended to heat honey is that it will denature some of the enzymes, but for this recipe, I broke the honey rule. But I did use the BEST HONEY EVER.

Now for this splendid recipe!

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  • 3 large eggs
  • 1 tbsp lemon zest
  • ¼ cup honey
  • ½ cup freshly squeezed lemon juice
  • 1 tsp vanilla
  • 4 tbsp of coconut oil
  • 1 tbsp coconut butter
  • 1 cup macadamia nuts
  • 1/4 cup almonds
  • 10-12 medjool dates, pitted
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • Schlop coconut yogurt
  • Chopped macadamia nuts
  • Coconut flakes
  1. To make the bottom crust, place all ingredients into a food processor and blitz until crumbly.
  2. Using 4 individual tart pans, evenly divide the bottom crust between them. Press the crust down firmly. Refrigerate or place in the freezer until it sets, about hour in the freezer or a couple of hours in the fridge.
  3. Meanwhile, make the lemon curd topping. In a large pot on the stove on low heat, whisk together the eggs, lemon zest and honey. Add the lemon juice, coconut oil, vanilla extract and coconut butter and continue to whisk on medium heat until everything is melted and the mixture starts to thicken. This process may take 10-15 minutes.
  4. DO NOT STOP WHISKING :) Whisk continuously until it thickens.
  5. Once the bottom crust is set, pour the lemon curd mixture into each cup. Put back in the fridge or freezer and wait until it's set to enjoy. It will take about an hour in the freezer and a couple of hours in the fridge.
  6. Keep refrigerated for up to 5 days. Serve chilled.


Makes 4 tarts.

There you have it! I suggest you sprinkle a few toppings like mac nuts, coconut flakes and a schlop of coconut yogurt. 

See? Like that :)

Alright, that's it from me friends. I'm off to go enjoy another one.

Have a joyous day!


Apr 21, 2018 BY Joy McCarthy
Cheryl   •   April 22, 2018

Where can I find coconut butter? What else can it be used for? Thanks.

Rachel Molenda   •   April 23, 2018

Stacey   •   April 23, 2018

Are these raw macadamia nuts?

Rachel Molenda   •   April 24, 2018
Steph   •   May 11, 2018
Rachel Molenda   •   May 11, 2018

Natalie Ellis   •   April 24, 2018

Such delicious creamy tarts 😋 I love when you use the honey for the curd, the flavor must be so good!

Rachel Molenda   •   April 24, 2018

Jolie   •   April 24, 2018

Now I have to go find coconut butter (lol). I almost had all of the ingredients. Looks great.

Rachel Molenda   •   April 24, 2018

Cassie   •   April 24, 2018

Well, I'm just glad to see a kitchen that looks like mine when I cook! Those look tasty; can't wait to try them!

Rachel Molenda   •   April 25, 2018

Valerie B.   •   April 25, 2018

Hi Joy, do you consider millet and quinoa grains? When you mention you do better without grains? Thanks, Valerie

Rachel Molenda   •   April 25, 2018

Erin   •   April 25, 2018

Hi, Are you able to use an egg substitute (like flax seed eggs) for this recipe?

Rachel Molenda   •   April 25, 2018

Keeley   •   April 28, 2018

What size of tart tins did you use?

Rachel Molenda   •   April 30, 2018

Shelley   •   May 8, 2018

If I wanted to make it in a single large tart pan for Mother’s Day, would you suggest doubling the recipe?! Thank you!

Rachel Molenda   •   May 9, 2018

Mary W.   •   May 11, 2018

What could I substitute the coconut oil and coconut butter with?

Rachel Molenda   •   May 11, 2018

Heather   •   May 11, 2018

Do you have the nutritional information breakdown available for this recipe? Looking to share with diabetic family member :)

Rachel Molenda   •   May 11, 2018

liann   •   May 11, 2018

Would this work with a normal pie crust in a pinch

Rachel Molenda   •   May 11, 2018

Kimberley Talia   •   May 13, 2018

Joy, I have one of your books and have been cooking along with you for several years now for my young family. This recipe had everyone smiling and giggling with the sumptuous flavor of the tarts. For other readers, I substituted organic butter for the coconut butter since it wasn't on hand. I also added 2 drops Lemon Essential Oil (certified for consumption)to the cooking custard. Thank you for sharing what you love and making all of our lives a bit richer in the process! Blessings!

Joy McCarthy   •   May 14, 2018

Liz   •   May 25, 2018

My Gourmet Ladies cooking group made this and everyone thought it was delicious! I wonder what the tart shell would taste like with your chocolate mousse recipe?

Joy McCarthy   •   May 25, 2018

Noor   •   June 3, 2018

Hi Joy, can I use raw honey? Can't wait to try these :)

Joy McCarthy   •   June 3, 2018

Sandy   •   June 5, 2018

So delicious Joy! I have made these tarts twice for company and they both asked for the recipe! :) Thanks again for another amazing recipe! Btw I used raw cashew nuts instead of macadamia nuts and it was still delish!

Joy McCarthy   •   June 6, 2018

sonja   •   March 18, 2019

What a beauty, Joy! Thank you so much! It looks very delicious and yet it looks like art.....

Joy McCarthy   •   March 18, 2019

Pat   •   March 21, 2019

Will the recipe still taste and hold up well without the use of honey? Unfortunately, I can’t have honey while pregnant. I’m rarely motivated to bake these days but these little gems awakened my desire! Thanks!

Joy McCarthy   •   March 22, 2019

Karen   •   March 22, 2019

Do you think this could be made with flax seed replacement for eggs?

Joy McCarthy   •   March 22, 2019

Julaine   •   March 22, 2019

The eggs are not cooked, thinking not to eat raw egg?

Joy McCarthy   •   March 22, 2019

Beverly Trasatti   •   March 22, 2019

Can I substitute something for the coconut butter? I have the oil, but haven't seen butter.

Joy McCarthy   •   March 22, 2019

Jackie   •   March 22, 2019

Hi! Any suggestions for the pie tins? I’m not sure which ones to get. Thank you :)

Joy McCarthy   •   March 22, 2019

Marlene   •   March 22, 2019

i don't have individual tart pans like those...could we use a muffin tin instead???

Joy McCarthy   •   March 22, 2019

Kevin   •   March 28, 2019

Looks amazing !!!

Joy McCarthy   •   March 28, 2019

Sandra   •   April 9, 2019

Hey, This looks amazing and I can’t wait to try the recipe!!! I don’t have a food processor though. Any suggestions for alternatives? Thanks! Sandra

Joy McCarthy   •   April 10, 2019

Kim   •   April 19, 2019

Hi Joy, can you make this recipe the day before consuming but keep it in the fridge, or will the crust go mushy?

Joy McCarthy   •   April 19, 2019

Michelle T.   •   August 8, 2019

Delicious recipe. Made it twice this week :)

Joy McCarthy   •   August 8, 2019

Carla   •   July 21, 2020

Wow this was amazing! The lemon curd was on point! Thank you so much for sharing it! The only question I have is the crust came out sticky, it wasn’t crumbly like you mentioned. Do you perhaps know what I could of done wrong?

Joy McCarthy   •   July 23, 2020

Carla   •   August 17, 2020

Hi Joy, it’s Carla again. I made these delightful tarts again and they are just as amazing. Just one thing, in your first instruction to make the crust you say blitz all the crust ingredients together until it crumbles, but when I add the dates it becomes almost dough like. Is that correct? And then my crust is sticky even after I have frozen it. Is this correct?

Joy McCarthy   •   August 18, 2020

Norah   •   October 20, 2020

Is it ok to use dry roasted, salted macs? What did you use?

Joy McCarthy   •   October 21, 2020

Norah   •   October 21, 2020

Joy, where does one get or what brand of macs did you use? I am looking all over as they are scant to be found, best price and good brand or what to look for is best? My grocery store used to carry a raw brand but no longer. Maybe hard to find because of Covid I wonder.

Joy McCarthy   •   October 22, 2020

Andy C   •   December 29, 2020

This recipe looks really interesting and easy to cook, I will definitely use this recipe for next holidays. I hope that you will continue sharing this type of content.


Simon   •   April 12, 2021

wooow) looks like delicios!Yammmy


Barb   •   June 22, 2022

I just made them and they are so yummy! The best and healthiest lemon tarts I have ever eaten! Thank you for the recipe 😃

Joy McCarthy   •   June 23, 2022

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