Mini Lemon Tarts (Print Version)
# Ingredients:
→ Ingredients for Lemon Curd
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Juice from 1 cup of freshly squeezed lemons
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The zest from two lemons
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Half a cup of butter (or coconut oil if you're going paleo)
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Six whole eggs and two extra yolks
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Between 1/3 and 1/2 cup honey or maple syrup—adjust for sweetness
→ Ingredients for Tart Shell
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2 1/2 cups almond flour
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A large egg
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1/2 tablespoon butter or coconut oil
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1 tablespoon honey or maple syrup
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About 1 1/2 tablespoons of grated lemon zest
→ Toppings for Decoration
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A cup of fresh berries—mix strawberries, blueberries, raspberries, or use one type
# Instructions:
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Fill a pot with water until it’s about a third full and warm it over medium-low heat. Bring it to a gentle simmer. Combine butter, eggs, honey, lemon juice, and zest in a heatproof bowl. Place this bowl over the pot while keeping the bottom of the bowl away from the water (so it works like a double boiler).
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Keep stirring the mixture regularly for roughly 10 minutes until it gets thick and looks like custard. Take the bowl off the heat and let the curd cool completely. Store it in a fridge for up to 7 days, or freeze it for up to a few months.
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Set your oven to 300°F (150°C). Blend almond flour, egg, honey, butter, and grated lemon zest in a bowl. Stir everything until the dough comes together smoothly.
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Shape the dough into a ball and gently press to flatten it. Place it between two pieces of parchment paper and roll it out to about 1/8 inch or thinner for crispiness. Use a circular cutter to make shapes slightly wider than your muffin slots. Fit each round snugly into the muffin tray.
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Pop the tart shells in the oven and bake for 10–12 minutes. Take them out when the edges turn a light golden color. Let them cool completely before adding fillings. If prepping beforehand, store the shells in an airtight container.
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Once the tart shells are fully cool, add a spoonful of chilled lemon curd to each one. Top off with fresh berries. It’s best to assemble them right before serving for a fresh, beautiful finish.
# Notes:
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These tasty mini tarts are naturally free of gluten, grains, and refined sugars, so they work great for paleo or low-carb diets.
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You can make and freeze the lemon curd ahead of time—it keeps well for up to 4 months! Perfect for planning early.
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Don’t eat dairy? Use coconut oil instead of butter for both the shells and the lemon curd.