Cake, Dessert, Fructose Free, Gluten Free, Quitting Sugar, Recipes, Slice

Fructose Free Lemon Tart. Gluten and grain free.

Fructose Free Lemon Tart. Heck Yeah. Come at me baby 

I love lemon desserts so much I dream about them in my sleep.

Here is a great lemon dessert. I’m sure you will enjoy it!

I love this recipe because you can make it the day before and pop it in the fridge. It’s best served cold, making it perfect to enjoy during hot Australian summers.

This recipe is also low carb depending on the sweetener you use.

Fructose Free Lemon Tart. Gluten and grain free.


This is my tried and true awesome shell which I use for lots of recipes. You will see this one popping up again and again. Use the nuts you have if you don’t have these ones. It will still work fine.

1 cup almond meal
1 cup unsalted raw macadamia nuts
3/4 cup dessicated coconut
45g very soft butter
Good pinch of salt

100g lemon juice – about 3 large lemons
Sweetener. You choose. I used 3 tablespoons of Natvia. Or you could use about 1/4 – 1/2 teaspoon Stevia (Nirvana brand), or 1/2 – 1 cup dextrose or a combination of a few of these.
4 free range extra large eggs
150g cream


Base: Blitz ingredients in a food processor until fine. Press into a metal tart pan with a removable base. Do the base and up the sides. Cook at 150 degrees celsius for about 10 minutes until lightly cooked. You don’t want any colour on this as it will be going back into the oven.

Filling: Remove the rind of the lemons and blitz in a food processor along with your sweetener. Add eggs, cream and lemon juice until just combined. Poor into the tart pan. Bake at about 30 minutes in the oven until it’s set. Be careful not to burn the crust. Burnt nuts are not very tasty! Carefully make a dome and pop some foil on top if it looks like it might burn or pop an oven tray on top of it. If your foil touches the filling you will end up with a big mess.

I have a Thermomix which makes preparing this very easy. Alternatively you could mix the filling by hand and grate the lemon rind.

Pop it in the fridge and serve with a bloody huge scoop of cream. Dust with a bit of dextrose.

Enjoy and show off to all your mates xxx

17 thoughts on “Fructose Free Lemon Tart. Gluten and grain free.”

  1. I hear you Taryn on the lemon desserts! Shopping day Monday so this will be on the menu this week. One question….if I use dextrose should I add an extra egg? You know how it sucks up the moisture. OMGoodness…excited about this one! Thank You, ❤ Mell S

  2. Hi Mel, Yes one more egg would be a good idea. Make sure the dextrose has fully dissolved in the mixture! You could also add a little more cream x

  3. Yes grate the zest off your whole lemons through the smallest section on your grater. When you've taken the zest off, use the juice for the remainding of the recipe xoxo

  4. Hello Taryn. I am excited by some of your receipes and look forward to trying some out. When using some of my own favourite receipes I would like your advice on converting quantities of sugar into dextrose. Do I use same quantity of dextrose as sugar?Thanks. Ellen

  5. Hello Ellen. Dextrose is not as sweet as sugar. Saying that, I usually convert 1 cup sugar to 1 cup dextrose because I don't like things too sweet. Dextrose cooks a little differently, it's a little more absorbent so you might need to increase your wet ingredients as a result. Good luck. x

  6. Thanks Taryn. I will be giving it a go next week. Will let you know how I go. It feels quite exciting…..I enjoy experimenting with food in this way.

  7. G'day Taryn. I've been reading your blog with great interest. I've got a very keen interest in nutrition too and I've just started a '30 days without sugar' journey. Quitting a week at a time did nothing and I'm desperate to get control over my eating. Your 'year without sugar' is giving me confidence that I can do it :)I like the idea that I can still have the occasional sugar free dessert, but I'm wondering – when you make things with stevia (natvia, etc) does it reignite your addiction to sugar or is it totally fine to have?Looking forward to reading more.Maddie

  8. Made this tonight for a weekend treat. Love it. It turned out nicely given that I have never made a lemon tart nor have I successfully made pastry before. I used a combo of Norbu and Natvia and used almond meal instead of macadamia nuts, as I didn't have any. Thanks, I will definitely be doing this for my coeliac mother. She will love it.

  9. I am grateful for your website and recipes. I don’t know why but I’m not so tolerant of full fat products. Could you suggest an alternative to the cream, (even though I know it’s not a huge amount).
    Many thanks.

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