Place all the ingredients for the crust in a food processor and blend until you start getting moist crumbs. You should be able to pinch the dough and it holds together.

Coat a tart pan with a loose bottom with coconut oil. I used this pan. Turn out the dough into the tart pan and press into an even layer all over the bottom and the sides. Place in the freezer while you make the lemon curd.

Once you have made the lemon curd cool it down. Place it in the fridge for a couple of hours. Do not put the hot curd into the cool crust. It will melt everything. When the lemon curd has fully cooled pour into the crust.

You can start decorating it now, however if you prefer to get a clean cut I would recommend to freeze overnight and then cut. To get the clean lines heat up your knife under hot water and wipe it down and press down on the tart. Do not make a sawing motion. After cutting your tart leave to sit at room temperature for an hour. That is when you get the perfect creamy texture back in the curd.