Lemon Curd & Thyme Tart (Gluten Free)

Nothing says summer quite like an enormous slice of luscious lemon tart–A crispy nutty base combined with creamily sweet but zesty lemon curd filling.

Lemon curd & thyme tart (gluten free)

This is my kind of dessert!

Lemon curd was my favourite spread with I was a little girl and I used to love it on toast. I loved it so much I used to take cold toast and lemon curd to school for lunch or sandwiched between pancakes. I loved them.

Here I’ve gone for a slightly more adult version with the addition of fresh thyme, but it still delivers all that creamy lemon curd deliciousness.

As a bonus in testing to get the texture and consistency correct, I realised that the lemon filling mix makes an absolutely gorgeous dessert on its own. Imagine little pots of creamy lemon curd (like lemon possets)–of yes!

Enjoy xx

Lemon curd & thyme tart (gluten free)

Lemon Curd & Thyme Tart (Gluten Free)

Nothing says summer quite like an enormous slice of luscious lemon tart–A crispy nutty base combined with creamily sweet but zesty lemon curd filling.
Prep time: 20 minutes
Cook time: 30 minutes
8-10 servings
5 from 2 votes


For the tart base

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2 cups ground almonds–ground in a mini chopper/blender or grinder or use ground almonds
  • 1 cup gluten-free oat flour–if you don’t have oat flour you can use 100% buckwheat
  • 1/2 cup buckwheat flour
  • 1/2 tsp sea salt
  • 1 tsp coconut sugar
  • 1 1/2 tbsp neutral oil–I used rapeseed
  • 3 tbsp almond milk

For the filling

  • 3 tbsp cornflour
  • 2 tbsp water
  • Zest 4 lemons
  • Juice 3 lemons
  • 250 ml coconut cream
  • 6 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp fresh thyme leaves
  • A further 1 tbsp of thyme leaves


To make the tart

  • Preheat the oven to Gas Mark 4/180c
  • Grease a round, loose bottom pie pan with a little oil. I used an 8 inch pan.
  • First, make the almond meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal. Or use pre ground almonds.
  • Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
  • Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
  • Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  • Bake food for 20 minutes on Gas Mark 4/180c. Remove from the oven. Allow the tart base to cool.

To make the filling

  • First, mix the cornflour and water in a small bowl. Stir very well until you get a smooth paste and then set aside.
  • Add all the filling ingredients to a small pan and simmer on a medium heat until everything is combined and the coconut oil melted. Turn down the heat, add in the cornflour mix and stir well to combine.
  • Simmer, stirring slowly (so you don’t get lumps) until the mix thickens. Set aside to cool a little.
  • Pour the filling into the tart base and sprinkle more thyme leaves over the top.
  • Transfer to the fridge overnight to set.

Alternative recipe–Lemon pots

  • Pour the lemon mix into four glasses and transfer to the fridge overnight to set.

More Recipes with Lemons

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My top 10 healthy and light vegan dinners

38 Responses

  1. What else could I substitute the oat flour or buckwheat flour for? I can’t find either of these in my local supermarket.


  2. Hi,

    I made this yesterday and the custard has great flavor, but it turned out slightly gritty. Any idea what I may have done wrong?

    1. Sorry to hear that LeeAnn
      Maybe the cornflour went a bit lumpy? Its essential you get a super smooth paste first.

      Much love
      Niki xx

  3. 5 stars
    Breathtaking!!! Thank you SO MUCH!! Would you please tell me what you decorated the top with? No see lemon slices and thyme leaves. But what are those little round white things? They almost look like white peppercorns! Simply gorgeous. Thank you in advance!!

  4. Hiya. This recipe looks amazing and lemon curd was my favourite treat as a little girl too but now we are vegan I miss it! So thank you!! Do you think tapioca starch would work instead of cornflour/starch?

    1. So happy you like Helen!
      I haven’t tried tapioca starch so I’m not sure.
      You could use agar flakes to set as an alternative though.

      Niki xxx

  5. I used cornflour as the recipe calls for and unfortunately it did not thicken at all – disappointed, I decided to add cornstartch with water, and it thickened nicely (should have read the comments first). Delicious flavour in the filling!

  6. Hi Nikki

    I am glad that I read the comments thank you for clarifying that it is corn starch and not corn flour for the curd.

    My question is; if substituting the 1 cup of gluten free oatflour for the buckwheat flour does that mean that I will be using 1 and 1/2 cup total of buckwheat flour in the crust recipe ? Just want to make sure

    Thank you in advance

  7. Hi, thanks for this recipe that I’m gonna make soon. I’m just wondering, being a Frenchy, when you say cornflour, is it corn starch or really corn flour? These are two very different things here.

    Thanks in advance.


  8. I used creamed coconut by mistake as didn’t really know what you meant by coconut cream! This didn’t really work 🙁

    What do you suggest I buy next time for ‘coconut cream’?

  9. Hi Niki! I made this today & the lemon curd is delicious, but the tart base turned out quite hard. Also when mixing it; I had to add more almond milk coz the dough would not form. Do you have a suggestion on what might have gone wrong? Thanks!

    1. Hi Ksenia
      Glad you like the curd but sorry your base as hard.
      The base is definitely crispy as a contrast to the creamy filling.
      It’s completely fine to add more almond milk of oil so the dough comes together well.

      Niki xx

  10. Hi there,

    This looks so, so beautiful.

    Do you think I could substitute hight fat yogurt for the coconut cream?

    I live on an island and only go for groceries periodically and don’t have coconut cream. I do have cream too. 🙂

    Thank you so much!!!!!

    1. Hi Jacey
      Im really not sure on that having not tested it.
      Coconut cream holds very well creating a great texture.
      All I can say is try and I’d love to hear!!
      Maybe try the pots first to test?

    1. Hi Darcy
      I haven’t tested but i think that if you just swap the ground almonds for the same amount of flour it will work.
      Let me know
      Best wishes
      Niki x

  11. What does gas mark 4/180c translate to in F? I’ve never seen a temperature displayed like that. Thanks! This looks AMAZING.

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