Sugar-Free Easter Tarte au Citron (makes 10 tarts)

by Madeleine Shaw

This is my favorite dessert. I have eaten it for my birthday almost every year of my whole life. So fresh, light and creamy.

Since quitting sugar I have got very experimental with dessert, making treats that taste amazing without the sugar! Stevia has been my new best friend. Stevia is a great natural sweetener that is 200 to 300 times sweeter than sugar (so please be very sparing with it). Stevia has been used for centuries by the Guarani Indians of South America. Not only is it a sugar free sweetener but is also acts as a anti-fungal, anti-inflammatory and antibiotic agent.

I have used desiccated coconut in the base which gives it more sweetness and a slightly tropical feel to the dish. This is the perfect Easter afternoon treat to serve after lunch. It goes really well with some fresh raspberries and cream.


  • 6 TBSP of coconut oil or butter
  • 300 g of almond meal
  • 150 g of desiccated coconut
  • A pinch of stevia
  • A pinch of salt
  • 2 egg whites


  • 2 egg yolks and 4 eggs
  • 3 lemons
  • 2 TBSP of coconut oil
  • 2 TBSP of almond meal
  • A large pinch of stevia


  1. Set the oven to 180 C
  2. Base: Melt the coconut oil in a pan on a low heat, take it off the heat and add in the almond meal, desiccated coconut, stevia and salt and mix this together.
  3. Crack two eggs and add in the egg whites (leave the yolks for the filling.) Stir well until the mixture forms a slightly gooey texture, press the mixture in small tart molds, ½ a cm thick, to make crust shapes.
  4. Place in the oven to cook for 15 minutes.
  5. Filling: Whisk the eggs with the other two egg yolks in a bowl using an electrical mixer until frothy. Zest and juice the lemons. Add the zest, juice and the other ingredients. Beat for another minute or so.
  6. When the base is done poor in the filling into each one. Then bake for 15-20 minutes until the edges get crispy.
  7. Allow the tarts to cool for ten minutes before you dig in.

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