Hazelnut crusted Lemon Tart

With an avalanche of One hundred and thirty seven lemons  threatening to bury my kitchen, June 2015 may well morph into the month of the lemon around here.  I've been thinking of all those lovely lemony things I can do, favourites like my sticky lemon cake, lemon meringue pie and lemon curd high on the list, closely followed by preserved lemons out of both curiosity ( I've never made them or eaten them before) and practicality, body scrubs and cleaning products all flooding my mind it's been hard to know where to start.  There were grand plans of the Monday holiday being a baking day, but the gas ran out (because of course it did), severely limiting my capabilities.

Fortunately before the gas was gone I'd gotten this delicious creation out of my mind and onto our plates.

Hazelnut crusted dairy-free lemon tart

As I almost always attempt to I've kept this one as simple as possible, stealing (& modifying) the base from my dairy-free Quince Cheesecake.  

The rich toasty hazelnut tones lend a comforting biscuit like texture wrapping around the perfect combination of a custardy coconut and lemon filling, making this a blissful treat to share for afternoon tea on these cold winter afternoons.

One hundred and thirty three lemons to go!

hazelnut crusted lemon tart (dairy free)



  • 80 grams Hazelnut meal
  • 110 grams Plain Flour
  • 50 grams Raw Sugar
  • 90 grams Nuttelex


  • 125 ml Lemon Juice
  • 5 Eggs
  • 150 grams Raw Sugar
  • 125 ml Coconut Cream


Preheat oven to 150c

Place all dry ingredients for crust into bowl, melt nuttelex and stir through.
Turn into rectangular flan tin and push into bottom and sides to form crust.
Bake in oven for 15 minutes or until lightly golden brown, remove from oven and set aside.

Prepare filling.
Over low heat in a medium saucepan place lemon juice and raw sugar, stir until sugar has dissolved.
Whisk eggs and slowly pour into lemon juice / sugar, stirring as you combine.
Next add coconut cream and heat, while stirring, until warm.

Pour into prepared crust and return to oven for 25 minutes or until just firm.
Remove from oven and allow to cool fully before removing from tin.

Sprinkle with icing sugar if desired.

Best served:

Cooled and cut into pretty little wedges, back to the afternoon sun streaming in through the window warming your cold winter bones.