Since starting my gluten free journey, I have found that there is a limited number of cakes/sweet options available to buy in local supermarkets and having been a cake lover for years (before the gluten intolerance struck and ruined my cake loving life) I don’t feel I should have to succumb to my gluten intolerance and leave EVERYTHING behind!!!


So I have taken it upon myself to create lovely, homemade, gluten free dishes that don’t make me ill and allow me to indulge in those naughty little treats every now and then because we all eat cake when we shouldn’t. (yes even you, the one saying, ‘I don’t’ ).

Anyway on to the…


Prep- 30 Minutes

Cook – 20 Minutes

Licking the Spoon – 5/6 Minutes

Total time – 55 Minutes



0.38 Cup of coconut oil

1.5 Eggs

1.5 Tbsp of raw (or normal) honey

A pinch of salt

0.56 Cup of coconut Flour


5 Eggs

150g Caster sugar

85 ml Fresh lemon juice

2 Tbsp of lemon zest (finely grated)

150 ml of double cream



Preheat the oven to 200 degrees.


In a large bowl, add the melted coconut oil, eggs, honey, and salt. Mix with a fork. Add the coconut flour and mix until the dough starts to form. It will seem to wet initally but the coconut flour will absorb a to of moisture quickly.

Gather the dough into a ball and transfer to a 12 inch (30cm) tart pan with a removable bottom. Using your hands, spread the dough around the pan as evenly as possible, pressing it into the edges.  Prick the bottom with a fork. Bake for 9 minutes or until the edges are golden. Remove from the oven and set aside.

Lemon Curd

Whisk Eggs, caster sugar, fresh lemon juice and zest together, then whisk in the cream (this must be added after the other ingredients are whisked). Pour ingredients into a saucepan and gently heat to 40 degrees (anything over will scramble the eggs). Pour onto the crust and allow to cool for one hour.

Decorate with cream quenelle’s and Enjoy!!!


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