Mini Lemon Tarts (Print Version)
# Ingredients:
→ Stuff for the Lemon Curd
01 -
1 cup of lemon juice (freshly squeezed)
02 -
2 lemons worth of zest
03 -
Half a cup of butter (or coconut oil for paleo)
04 -
6 whole eggs plus 2 extra yolks
05 -
1/3 to 1/2 cup honey or maple syrup (adjust for sweetness)
→ Needs for the Tart Shell
06 -
2 1/2 cups almond flour
07 -
A large egg
08 -
1 tablespoon honey or maple syrup
09 -
1/2 tablespoon butter or coconut oil
10 -
1 1/2 tablespoons lemon zest
→ Pretty Toppings
11 -
1 cup fresh berries (like strawberries, raspberries, or mix them up)
# Instructions:
01 -
Fill a pot about a third of the way with water and place it on medium-low heat. Once it's simmering gently, mix zest, butter, honey, eggs, and lemon juice in a heat-safe bowl. Put the bowl over the pot, keeping the bottom away from the water (you're making your own double boiler).
02 -
For roughly 10 minutes, stir continuously and gently until it feels thick like custard. Take it off the stove and cool it completely. Pop it in the fridge for a week or freeze it for a few months if storing.
03 -
Turn your oven on to 150°C (300°F). Mix almond flour, butter, lemon zest, honey, and the egg in a bowl until it's a smooth dough.
04 -
Form the dough into a ball, flatten it slightly, then sandwich between two parchment sheets. Roll thinly to around 1/8 inch or less if you like crunchier tarts. Cut rounds with a circle cutter a bit bigger than your muffin tin slots and press them into place.
05 -
Pop the tray in the oven for 10–12 minutes, waiting until the edges turn a nice golden brown. Bring it out and leave the shells to cool fully. Store them in a sealed container if you're prepping ahead.
06 -
Make sure your tart shells are fully cooled first. Drop a spoonful of cold lemon curd in each shell and top with a mix of berries. They're best assembled right when you're ready to serve!
# Notes:
01 -
These cute tarts skip grains, gluten, and refined sugar, so they're paleo or low-carb friendly.
02 -
The lemon curd freezes easily for up to 4 months, so you can fix it way ahead!
03 -
Can't do dairy? Just swap the butter out for coconut oil in both the curd and shell steps.