These paleo mini lemon tarts have an easy press-in crust and are totally honey-sweetened.
The lemon curd recipe yields enough for 4 teaspoons of curd per tart. If you’d like a more generous portion of curd, double the lemon curd recipe (you’ll have some leftover after filling the tarts).
Recipe by: texanerin.com
For the lemon curd:
3 large eggs
1/4 cup (80 grams) honey
zest of 2 lemons (about 1 tablespoon)
pinch of salt
1/4 cup (56 grams) refined coconut oil or regular unsalted butter (use coconut oil for paleo / dairy-free)
1/3 cup + 1 tablespoon (94 milliliters) freshly squeezed lemon juice
For the crust:
3 tablespoons (42 grams) refined coconut oil, softened
2 tablespoons (40 grams) honey
1/2 teaspoon ground cinnamon
3/8 teaspoon salt
1 1/2 cups (150 grams) blanched almond flour
- Make the curd. Mix together the eggs, honey, lemon zest and salt in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminum, copper, iron, and steel) utensils when making this recipe. This applies to any recipe with acidic ingredients.
- Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
- Once melted, stir in the lemon juice.
- Cook the lemon curd over medium-low heat, stirring constantly, until it thickens – about 4-10 minutes. It’s ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful! READ MORE