Paleo Mini Lemon Tarts (grain-free, gluten-free, dairy-free

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 Lemons (about 1 tablespoon, zest of

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 3/8 cup Honey
  • 1/3 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Cinnamon, ground
  • 1 pinch Salt
  • 3/8 tsp Salt

• Oils & Vinegars

  • 3 tbsp Refined coconut oil

• Dairy

  • 1/4 cup Refined coconut oil or regular unsalted butter

Found on texanerin.com

Ingredients

• 3 large eggs
• 1/4 cup (80 grams) honey
• zest of 2 lemons (about 1 tablespoon)
• pinch of salt
• 1/4 cup (56 grams) refined coconut oil or regular unsalted butter (use coconut oil for paleo / dairy-free)
• 1/3 cup + 1 tablespoon (94 milliliters) freshly squeezed lemon juice
• 3 tablespoons (42 grams) refined coconut oil, softened
• 2 tablespoons (40 grams) honey
• 1/2 teaspoon ground cinnamon
• 3/8 teaspoon salt
• 1 1/2 cups (150 grams) blanched almond flour

Directions

• Make the curd. Mix together the eggs, honey, lemon zest and salt in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot. Do not use any reactive (aluminum, copper, iron, and steel) utensils when making this recipe. This applies to any recipe with acidic ingredients.
• Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
• Once melted, stir in the lemon juice.
• Cook the lemon curd over medium-low heat, stirring constantly, until it thickens – about 4-10 minutes. Its ready once the curd coats the back of a spoon and a clear path is left when you run your finger through it. Do not let the curd go over 170 °F (77 °C). Eggs scramble around 185 °F (85 °C) so be careful!
• Place a strainer or food mill over the storage container you want to store the curd in. Strain it and then let it cool completely and chill for at least 30 minutes before filling the tart shells.
• Prepare the tart crust. Preheat the oven to 350 °F (175 °C) and get out a 12-cup muffin pan. No need to grease it.
• In a medium mixing bowl, stir together the coconut oil, honey, cinnamon and salt. Add the almond flour and stir until well combined. The dough will be crumbly but should stick together when pinched.
• Divide the dough between the 12 molds (18 grams per cup) and press the dough over the bottom and only about 1/4 or 1/3 up the sides.
• Bake for 8-10 minutes or until lightly browned. Remove from the oven and run a knife around the sides of the tarts (this makes dislodging them later easier). Let sit for 10 minutes or until theyve hardened and are easy to remove. They should pop right out with the help of a knife.
• Let cool completely and then place in the refrigerator for about 20-30 minutes or until firm. Fill with the cold lemon curd (4 teaspoons per cup) shortly before serving. I recommend only filling the crusts a few hours before serving to ensure that the crusts dont get soft. If you want to prepare the crusts ahead of time, dont let the crusts sit at room temperature very long before putting away in an airtight container (they get soft if you let them sit uncovered at room temperature). The lemon curd can be prepared 3 days ahead of serving and refrigerated.