Paleo Lemon Tarts and Lemon Curd (Recipe)
I have always loved lemon desserts and have been hankering for something lemon-y lately so I was very excited to try out this recipe for Lemon Tarts that I had found on Pinterest. The original recipe came from the blog, "Paleo Running Momma", but I found myself making some changes as I made the recipe. See below for the recipe as I made it. The original recipe link is also listed at the bottom. The picture at the bottom are the tarts that I made! :)
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Paleo Lemon Tarts
Ingredients
For the Lemon curd (you will have leftovers)
3 eggs
1/2 cup lemon juice fresh squeezed (2-3 lemons)
1 tbsp grated lemon zest about 1 med lemon
6 tbsp raw honey
5 tbsp refined coconut oil to avoid coconut flavor - you can also use ghee or grass fed butter (I used butter)
Pinch salt
For the cookie tart cups:
1 egg
1/4 cup coconut oil melted and cooled
1/4 cup raw honey
1/2 tsp pure vanilla extract
1 3/4 cups blanched almond flour
1/4 tsp baking soda
1/8 tsp sea salt
Instructions
For the lemon curd:
1. In a medium saucepan, add the eggs, lemon juice and zest, honey and salt and whisk using a wire whisk.
2. Turn the heat to medium and continue to whisk while cooking until the honey has melted and all is combined. Still whisking, add the butter (or coconut oil), and adjust the heat just a bit to med/med-low. Continue to cook and whisk until the mixture is creamy and thickens/ turns a pale yellow color. (There will be lumps, this is ok).
3. Remove from heat immediately and very slowly pour the curd through a mesh strainer into a glass bowl. Use a spoon or other cooking implement to push as much liquid as you can through the strainer.
4. Set the curd aside to cool to room temp while you prepare your cookie tart shells. (I put mine in the fridge to cool).
For the cookie tart shells:
1. Heat your oven to 350 F degrees and spray a mini muffin pan with coconut oil spray (or use liners if you don't want to spray).
2. Prepare the cookie dough by mixing together the wet and dry ingredients in a bowl until a dough forms. Chill in the fridge or freezer for 5 minutes if it's sticky and needs to firm up.
3. Form the dough into small balls and press each one into the mini muffin forming a cup shape.
4. Bake in the preheated oven for 7-9 minutes until the centers are almost done - they'll puff up a bit which is fine.
5. Remove from the oven and gently press down in the middle of each one with the back of a spoon. Pop them out of the tin (I turned my pan upside down) and let them cool.
Assembling the tarts:
1. Once cookie shells and curd have cooled, fill the shells with the lemon curd just over the top of the cup. Top with a sliced berry if desired (or just serve with berries).
2. Refrigerate leftover curd in a covered container for up to 5 days. Enjoy!
Original Recipe Link: https://www.paleorunningmomma.com/lemon-curd-tartlets-gf-df-paleo/
