Lemon Curd Tarts
recipe Image
 
Preparation Time : 10 mins

Cooking Time : 30-45 mins

Serves : 6-8
Ingredients:

    For the lemon filling:

    Juice from 5 lemons
    12 tbsp. coconut oil
    4 eggs
    4 egg yolks
    235g/8.5oz honey
    zest from 4 lemons

    For the crust:

    100g/3.5oz ground almonds
    50g/2oz gluten-free oats (or another 100g/3.5oz ground almonds)
    50g/2oz coconut oil
    1 egg
    1 tsp. vanilla extract
    1 tsp. honey

    Optional: raspberries to top
Method:
  1. Preheat the oven to 160C/320F.
  2. Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
  3. 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.
  4. Bake for 30-40 minutes.
  5. 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.
  6. 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.
  7. When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
  8. Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.