Lemon Curd Tarts

0:10 prep
0:55 total

A few weeks ago we developed this delicious lemon curd recipe and have been so in love with it ever since.


prep 0:10       total 0:55




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


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.

Author's Comments

If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/recipe-lemon-curd-tarts/

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