Lemon Curd Tarts


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


Preheat the oven to 160C/320F.
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.


A few weeks ago we developed this delicious lemon curd recipe and have been so in love with it ever since. It’s so versatile you can eat it on toast, with salad, on scones or even in a delicious and healthy dessert tart, just like this one. Not only is this recipe super delicious, it’s also really healthy, gluten free and sugar free.

When you make the lemon curd don’t worry if it’s quite lumpy, you just need to put it through a sieve to remove the lumps and you’ll have a fruity, delicious and smooth filling for your tarts.


Friday, September 22, 2017 - 3:36pm


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