Mini Lemon Curd Tarts (Paleo)
Recipe Key
These Mini Lemon Curd Tarts have a golden almond cookie crust filled with a rich tart lemon filling. It’s a sweet and creamy healthy dessert that everybody will love! Perfect for Spring and Summer. Gluten free, dairy free, refined sugar free.
The first step to make these Lemon Curd Tarts is the lemon curd. Don’t be afraid, it’s easy and you can’t get it wrong.
I love the fresh, creamy, citrusy taste of lemon curd. Traditionally it’s made with eggs and sugar. I use honey in this recipe and it’s incredibly delicious.
Lemon curd has lots of uses. You can eat it with a spoon, yum! It’s also good as a dip for fruit, spread on scones, bread or muffins. You’re going to love it. There will be leftovers in this recipe.
This is a foolproof, lemon curd recipe that is easy to follow with positively perfect results. This lemon curd is fairly thick, which makes it ideal for filling the almond cookie crust.
You whisk all the ingredients together in a saucepan, and while you stir it magically gets thick and creamy. Don’t worry if you get a few lumps, you’re going to strain it so only the smooth, sweet tart deliousness remains.
As it cools you make the cookie tart crust!
Tips for Making the Almond Cookie Crust
To make the cookie crust you’ll need a mini muffin pan and mini baking cups. If you don’t have the muffin pan, you can put the mini baking cups on a rimmed baking sheet and bake them that way. They will be okay but won’t have a nice round shape.
The dough needs to chill for 5-15 minutes after you mix it. Take about 1 1/2 tablespoons of the chilled dough and press it into the baking cups. If it’s sticking to your fingers, oil them with a little bit of coconut oil.
Don’t worry too much about getting a nice cup shape when you put the dough into baking cups. Simply make an indent with your thumb. They’re going to puff up while baking.
Once they’re done, use a round measuring spoon or the round bottom of a whisk or other kitchen utensil to press down the middle and shape into a nice cup.
Let cool and fill with the lemon curd. It’s so good you’ll have to pop the first one into your mouth!
You’re going to LOVE these Mini Lemon Curd Tarts! They’re lemony, creamy, perfectly sweet, easy and healthy. A delightfully fresh dessert, perfect for Spring and Summer.
They taste best at room temperature. But chilled is good too!
Store them in an airtight container for 2-3 days but they probably won’t last that long.
If you like this recipe you may also like these other lemon desserts:
Fresh Lemon Bars (Paleo, Nut free)
Paleo Lemon Cream Pudding with Strawberry Sauce
Raspberry Lemon Crumb Cake (Paleo)
If you give this recipe a try, please let us know what you think! Give it some stars or leave a comment. ♥
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PrintMini Lemon Curd Tarts (Paleo)
Mini Lemon Curd Tarts have a golden almond cookie crust filled with a rich, citrusy lemon filling. It’s a sweet, creamy healthy dessert everyone will love.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 18 mini tarts 1x
- Category: Dessert, Snack
- Cuisine: Paleo, Gluten Free, Dairy Free, Refined Sugar Free
Ingredients
Lemon Curd (there will be leftover)
- 4 large pastured eggs, room temperature
- 1 tablespoon grated organic lemon zest
- 1/2 cup lemon juice, freshly squeezed (about 3–4 lemons depending on size)
- 1/3 cup raw honey
- 1/8 teaspoon Celtic sea salt
- 1/2 cup coconut oil (112 grams)
Almond Cookie Crust
- 1 pastured egg
- 1/4 cup coconut oil melted and cooled (56 grams)
- 1/4 cup raw honey
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups blanched almond flour (196 grams)
- 1/4 teaspoon baking soda
- 1/8 teaspoon Celtic sea salt
Instructions
Lemon Curd
- In a medium saucepan, whisk together the eggs, lemon zest and juice, honey and salt using a wire whisk.
- Heat on medium and continue to whisk while cooking for about 30 seconds, until the honey has melted and evenly combined.
- Still whisking, add the coconut oil, and lower the heat to medium-low. Whisk to melt the coconut oil.
- Continue to cook and mix with a silicon spatula or spoon until the mixture is creamy and thickens enough to coat the back of a spoon, 5-8 minutes (There may be a few lumps, don’t worry we’re going to strain it)
- Remove from heat immediately and pour the curd through a strainer into a glass bowl. Since it’s thick use a spoon or spatula to push it through the strainer.
- Set the curd aside to cool to room temp. Once cooled refrigerate.
Almond Cookie Crust
- Heat the oven to 350 degrees and line a mini muffin pan with 18 liners. If you don’t have a mini muffin pan, put liners on a rimmed baking sheet.
- In a medium bowl, whisk together the egg, honey, vanilla, and coconut oil.
- Combine the dry ingredients in a separate bowl. If your almond flour has lumps, sift everything together so there are no lumps.
- Stir the dry mixture into the wet until a dough forms.
- Chill in the refrigerator for 5-15 minutes until it’s firm and no longer sticky.
- Form the dough into 18 balls about 1 1/2 tablespoons each and press each one into the mini muffin liner forming a cup shape using your thumb.*
- Bake in the preheated oven for 9-10 minutes until the centers are almost done – they’ll puff up a bit which is fine.
- Remove from the oven and gently press down in the middle of each one with the back of a teaspoon or circular end of a kitchen utensil like a whisk.
- Allow to cool completely in the liners.
- Once cool remove the paper liners.
Assembling the Mini Tarts
- Once cookie cups and curd have cooled, fill the cups with the lemon curd just over the top of the cup.
- Serve immediately or store in a covered container for up to 2 days. They can stay out at room temperature for 3-4 hours.
- Refrigerate leftover curd in a covered container for up to 5 days. Enjoy!
Notes
If the dough is sticking to your fingers rub them with a little coconut oil.
Recipe adapted from paleorunningmama.com
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