Sally’s Lazy Lemon Tart

There’s nothing dull about this delightfully tangy lemon tart that is simple to pull together yet delivers on flavour. Plus it’s sugar-free!


  • 4 eggs (free-range, organic) plus 4 egg yolks
  • 170 ml (2/3 cup) honey or 250 ml (1 cup) rice malt syrup
  • 250 ml (1 cup) lemon juice
  • Zest of 4 lemons
  • 125 g (1/2 cup) butter or coconut oil
  • 1 ready-made tart shell, 20 cm (8 inch) diameter


Step 1.
In a medium saucepan, whisk together the eggs and egg yolks, honey (or rice malt syrup, if using), lemon juice and zest, and add a generous pinch of salt.

Step 2.
Add the butter or coconut oil and cook over medium–low heat, whisking constantly for about 8 minutes or until the mixture thickens.

Step 3.
Strain through a sieve and pour the mixture into the tart shell. Allow to cool slightly, then refrigerate for 1 hour or until set.

Serves 8


Spicy Broccoli Soup Recipe from The Good Life by Sally Obermeder Extract from 
The Good Life by Sally Obermeder & Maha Koraiem.
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