Baking, Desserts, Vegetarian

Paleo Lemon Bakewell Tart

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 35 mins
  • Total time: 1h 20 mins
  • Skill Easy
  • Serves 8 people

Paleo Lemon Bakewell Tart

This Paleo Lemon Bakewell Tart makes a deliciously zesty alternative to chocolate this Easter. Crisp shortcrust pastry, juicy lemon curd, all topped with a rich almond frangipane.

Utensils required


For the pastry

  • 150g arrowroot/tapioca flour
  • 75g ground almonds
  • 75g cold unsalted butter
  • 2 tbsp xylitol, erythritol or coconut sugar
  • 1/2 tsp xanthan gum
  • Pinch sea salt
  • 1 tsp vanilla extract
  • 3-4 tbsp almond milk

For the lemon curd

  • 1 egg
  • 50ml raw honey or light agave nectar
  • 1 Zest & juice of lemon
  • 1 1/2 tsp arrowroot flour
  • 1 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 1/4 tsp vanilla powder or paste
  • 63g unsalted butter (cubed)

For the frangipane

  • 100g unsalted butter (cubed & softened)
  • 50g coconut sugar
  • 50g xylitol or erythritol
  • 2 large eggs
  • 90g ground almonds
  • 30g arrowroot flour
  • 1 Zest of lemon
  • 2 tbsp agave nectar
  • 1 tbdp bitter almond extract
  • 1/2 tsp vanilla powder or paste
  • 25g flaked almonds (to decorate)

Cooking mode

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  • Step 1

    Start by placing all of the ingredients for the pastry, except for the milk, into the bowl of a food processer and pulse together until the mixture resembles breadcrumbs. Carefully pulse in the milk a tablespoon at a time until the mixture comes together into a slightly sticky ball of dough. Remove the dough, roll into a ball then wrap in cling film and chill in the fridge for at least 30 minutes.

  • Step 2

    Whilst the dough is chilling make the lemon curd. In the 20cm Ninja saucpean whisk together the egg. Add the remaining ingredients, except for the butter, and whisk thoroughly. Add the butter then place the pan over a low heat and whisk continuously until the mixture begins to thicken. This will take about 5 minutes. Set aside in a small bowl, cover and leave to cool.

  • Step 3

    Pre-heat the oven to 180°C/160°C fan/gas mark 4.

  • Step 4

    Remove the dough from the fridge and lightly grease a 20cm fluted edge, loose-based, pie tin. Briefly gently knead the dough then flatten into a disc with the palm of your hand. Transfer to the centre of the pie tin then knuckle in the dough into an even layer, trim away any excess. Pierce the base of the tin with a fork several times then place the tin into the freezer for 10 minutes.

  • Step 5

    Begin making the frangipane filling. Beat together the butter, coconut sugar, and xylitol until light and creamy. Add the eggs, one at a time, and beat until combined. Fold in the ground almonds and arrowroot flour, followed by the remaining ingredients.

  • Step 6

    Remove the pie base from the freezer and place on a baking tray. Spread the lemon curd evenly across the base. Fill to the top with frangipane then scatter over the flaked almonds.

  • Step 7

    Place into the oven and bake for 15 minutes before carefully covering with foil to prevent it browning too much. Bake for a further 20 to 25 minutes until the middle is just set and a skewer comes out clean when placed into the middle. Leave to cool in the tin for 15 minutes before removing. Serve immediately or leave to cool completely.


    If you’re finding it tricky to cover the tin with foil weigh down the foil on either side with baking beans or oven safe ramekins.

    Store in an airtight container for up to 1 week.

    Powder xylitol or erythritol in a high powered blender and dust the pie if you wish.