Lemon and Pecan Pie

Hmmm there is just something about citrus, as you may well have noticed with my orange and lemon themes running through many of my posts, I just adore it.  It might have something to do with a summer connection, but most probably it’s because they are so delicious and the flavours mix beautifully with almost everything.  

Lemons are just so versatile, in our house we consume about 8 – 12 lemons per week, between steeping them in water for tea to dressing up salads and adding flavour to my cooking,  they are probably the most popular fruit or veg in our house.

This particular tart, I have been making for a few years now,  and have adjusted and fiddled with the recipe making it a decent sized serving, it is big enough to serve after a meal as a dessert or to a number of people at a tea….truth be told, it really is each of us can have two BIG servings!

Loaded with coconut oil,  it is totally guilt free, in fact, it will actually help with weight loss, cognitive function and heart health…so there’s a thing!

Don’t be put off by the number of steps involved in making it, really it is simple, but time does need to be allowed for cooling down, so I would recommend this to be made the day before to allow for proper setting and cooling.


pat in the crumbs

Nuts and coconut oil get blended together to make the pecan crust, which is then baked to a gorgeous golden brown…

roasted base

Set aside to cool, then start on the lemon curd

Add teh honey

Whisk the eggs and honey together well

Add the coconut oil

Slowly add the coconut oil in small amounts, stirring continuously 

Whisk until thickens

Add the lemon juice


Whisk until thick and coats the back of a spoon

pour over the crust

Pour onto the cooled pecan crust

Leave to cool

Leave to cool thoroughly, then cover and move to the fridge to set

Completed Tart

Serve with whipped coconut cream and berries, or my favourite, a whole tub of vanilla Coyo load with fresh berries.



Lemon Curd and Pecan Tart
Serves 10
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Cook Time
10 min
Total Time
3 hr
Cook Time
10 min
Total Time
3 hr
  1. CRUST
  2. 1/2 cup pecans
  3. 1 cup almond flour
  4. 1 Tbsp raw honey
  5. 6 Tbsp coconut oil, melted
  7. 3 large organic eggs
  8. 1/4 cup raw honey or maple syrup
  9. 1/2 cup (about 2 lemons) of fresh lemon
  10. 1/3 cup coconut oil
  11. 2 Tbsp grass-fed butter
  1. CRUST
  2. Preheat the oven to 170ºC
  3. Blend the pecans until they are fine, then mix them together with the other crust ingredients
  4. Using the back of a spoon, pat gently into a glass pyrex dish, covering the whole base evenly.
  5. Bake for exactly 10min (no more or less)
  6. Take out and leave to cool thoroughly
  8. Make sure you have all your ingredients prepared, measured and ready to go.
  9. Juice the lemons
  10. In a medium sized pot, whisk together the eggs and honey
  11. Turn the stove to a medium heat setting, and keep whisking the eggs until frothy and light
  12. Add a small blob of the coconut oil, stirring constantly, repeat with little blobs until all the coconut oil is melted (yeah it is a bit of an arm workout)
  13. Add the lemon juice and butter and stir until the mixture starts to thicken
  14. It will suddenly start to thicken and this is when you need to ensure that you keep stirring really well to avoid lumps - (if the mixture does become lumpy, then strain through a sieve)
  15. It is ready when you can dip a spoon and the mixture grips beautifully to it
  16. Spoon over the cooled pecan crust and leave to cool thoroughly
  17. Cover with clingfilm and leave overnight in the fridge
  1. Serve with either whipped coconut cream (leave a can of coconut milk in the fridge overnight and gently scoop the separated cream from the top)
  2. OR
  3. 1 tub of vanilla Coyo
  4. AND
  5. loads of berries
Eighty 20 Nutrition

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