Mini Lemon Tarts (Print Version)
# Ingredients:
→ Bright Lemon Curd Mix
01 -
Juice from freshly squeezed lemons, 1 cup
02 -
Zest from 2 lemons
03 -
1/2 cup butter or coconut oil (for a paleo swap)
04 -
6 whole eggs plus 2 extra yolks
05 -
1/3 to 1/2 cup honey or maple syrup, adjust for sweetness
→ Tart Crust Mixture
06 -
2 1/2 cups almond flour
07 -
1 large egg
08 -
1 tablespoon maple syrup or honey
09 -
1/2 tablespoon butter or coconut oil
10 -
Roughly 1 1/2 tablespoons of lemon zest
→ Optional Fruit Garnish
11 -
1 cup of mixed fresh berries (like strawberries, raspberries, or blueberries)
# Instructions:
01 -
Fill a pot with enough water to cover about 1/3 of its depth and place it over medium-low heat until it starts to gently simmer. Combine butter, honey, eggs, lemon juice, and zest in a heat-safe bowl. Put the bowl over the pot, being sure its bottom doesn't touch the water. Think of this as an easy DIY double boiler.
02 -
With a gentle stir, cook the curd for around 10 minutes until the mix thickens and becomes creamy like custard. Once ready, take it off the heat, let it cool down, and keep it refrigerated for up to a week. Freeze leftover curd if you'd like—it stays good for months!
03 -
Preheat the oven to 150°C (300°F). Mix together almond flour, egg, lemon zest, butter, and honey in a bowl. Blend everything thoroughly so it forms a soft, even dough.
04 -
Take the dough and form a ball. Flatten it slightly, then place it between two parchment sheets. Roll it out to about 1/8 inch thickness, or thinner if you like crunchier crusts. Cut circles using a round cutter that’s a bit larger than your muffin tin spaces. Press each one into the tin, shaping them to fit.
05 -
Pop the shells in the oven for 10–12 minutes or until their edges are just turning golden. Let them cool in the tray before carefully removing. If prepping ahead, you can keep the shells fresh in a sealed container.
06 -
When the crusts are fully cool, spoon some chilled lemon curd into each one. Top with a handful of fresh berries. They look and taste great when they're freshly assembled, so wait until you're ready to serve!
# Notes:
01 -
These delightful little treats are free from grains, gluten, and refined sugar, making them a good fit for paleo eaters or low-carb lifestyles.
02 -
The lemon curd can be made long before using—just freeze it for up to 4 months. A fab option for prepping ahead!
03 -
Skip dairy? No problem—swap butter for coconut oil in both the curd and tart shell recipes.