Lemon Curd Blueberry Tart/Pie

Lemon Curd Blueberry Tart/Pie

Nothing says Spring like Lemon, at least in my opinion.  So when Daffodils bloom and the leaves begin to green my thoughts turn to all things lemon!  We, like many of you will be having company this weekend, and I will be serving this lemon pie for desert.  You can make this recipe in a tart pan to dress it up a bit, but today I opted for a pretty pie plate.  This recipe is free of grains, and refined sugars; and for my friends with nut allergies you can use the alternate version of pie/tart crust to make this desert nut free as well.  You will note from the photo that the lemon curd is not the typical pale yellow, and has more of a brown hue.  This is because I opted to use Coconut Sugar as my sweetener,  I assure you, the taste and consistency is just like lemon curd made with refined sugar, just healthier.  Credit for the pie shells goes to Bruce Fife, ND.  These recipes along with many other coconut concoctions can be found in his Cooking with Coconut Flour cookbook.  For those who are just beginning to experiment with Coconut Flour this book is a must have.


½ Cup coconut or palm sugar
½ Cup Freshly Squeezed Lemon Juice from Organic Lemons
6 Tablespoons Unsalted Pastured Butter, cut into ½ -inch pieces
1 ½ Tablespoon Fresh Lemon Zest
3 Large Pastured Eggs, beaten
1 Pint Fresh Organic Blueberries, rinsed and stems removed
1 Grain Free Pie Shell, pre-baked (see recipes below)
1 Cup Sweetened Whipped Cream for topping, (optional).


In the top of a double boiler over simmering water, cook the coconut/palm sugar, lemon juice, butter, lemon zest, and eggs, whisking frequently, until a custard forms and the curd begins to thicken, approximately 10 to 15 minutes.

Gently pour or spoon the lemon curd into the prepared tart shell, smoothing the top with the back of a spoon or rubber spatula.

Arrange the berries in a decorative pattern on the top, and serve with whipped cream, or a dusting of grain free confectioners sugar if desired.

Grain Free Pie Shell


½ Cup Sifted Coconut Flour
½ Cup Almond Flour
2 Pastured Eggs
½ Teaspoon of Raw Honey (optional)
¼ Cup Pastured Butter (melted)
¼ teaspoon Celtic Sea Salt

Grain Free, Nut Free Pie Shell


½ Cup Sifted Coconut Flour
½ Cup Flaked or Dessicated Coconut
2 Large Pastured Eggs
½ Tablespoon of Honey (optional)
¼ Cup Pastured Butter (melted)
¼ teaspoon Celtic Sea Salt

Directions for Pie Shells:

Preheat Oven to 350 degrees.
In a medium mixing bowl whip the eggs.
Add all other ingredients and mix until well incorporated.
Using your hands, press dough into an eight or nine inch pie plate or tart pan forming a crust.
Pierce the crust all over with a fork, or use pie weights if desired.
Bake for 15 minutes, the edges will start to brown and pull away from the side of the pan.
Remove from oven and cool.

Wishing all of you a very Happy Easter or Passover!


Recipes, Sweets and Treats

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2 responses to Lemon Curd Blueberry Tart/Pie

  1. Marie

    Thanks for sharing, this looks delicious. Thought you’d like to know the last crust is labeled “nut free” but contains coconut, a tree nut.

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