Lemon Curd Tarts
photo by hello
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
8 small
ingredients
- 5 lemons, juice
- 12 tablespoons coconut oil
- 4 eggs
- 4 egg yolks
- 235 g honey
- 4 lemons, zest
- 100 g ground almonds
- 50 g gluten-free oats (or another 100g/3.5oz ground almonds)
- 50 g coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 1 cup raspberries, to top (optional)
directions
- Preheat the oven to 160C/320°F.
- Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
- Grease 8 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin, then up the sides. The pastry should be about 1/4 cm thick.
- Bake for 30-40 minutes.
- Meanwhile start making the lemon curd. Add all of the ingredients, except for the coconut oil, to a sauce pan and heat over a high heat mixing constantly.
- Once everything is well combined and the mixture has started to bubble, reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
- When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
- Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.
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RECIPE SUBMITTED BY
hello
United States