Mini Lemon Curd Tartlets

These zingy tarts are gluten-free and dairy-free. Crisp almond pastry is filled with a zingy, fresh lemon curd. These tarts are a real clean-eating treat. This recipe makes 8 mini tartlets or 1 medium sized tart.


Make the lemon curd

  1. Finely grate the zest of 2 of the lemons and place in a non-stick or ceramic saucepan.
  2. Juice all 3 lemons until you have 80mls of lemon juice, set this to one side in a separate jug or bowl.
  3. Add the honey, egg yolks and whole egg to the zest in the saucepan and beat well with a wooden spoon until well mixed.
  4. Over a very low heat, slowly start to warm the lemon zest, egg and honey mixture up. Once the mixture is starting to warm through, add the coconut oil to the pan and allow it to melt.
  5. Stir in the lemon juice and continue to gently warm the mixture. You can turn the heat up very slightly at this point but be very careful not to apply too much heat or you’ll scramble the eggs (and this is not what we want!). Keep stirring the mixture while it heats and it will start to thicken up. Once the curd is thick enough to generously coat the back of your wooden spoon, you can take it off the heat.
  6. Place a small sieve over a bowl and strain the curd through to remove the zest. Set to one side and allow the curd to cool.


Make the tartlet cases

  1. Tip the ground almonds into a medium sized mixing bowl.
  2. In a separate cup or bowl, break the egg and whisk with a fork.
  3. Add the whisked egg to the ground almonds and stir well to mix. Sprinkle the dough with the coconut flour and continue to mix until it forms a non-sticky but moist ball of dough.
  4. Roll the dough with your hands into a thick sausage shape. Using a knife, cut the sausage into 8 rounds.
  5. Line 8 mini tart wells with the dough by pressing each round into the mould with your fingers. You can trim around the top edge if you want a neat finish. If you are using silicon moulds then you don’t need to grease them. If you are using a metal tray then grease the wells very lightly with coconut oil.
  6. Bake at 200°C for 10 minutes until the tartlet cases are crisp but not browned.
  7. Remove and allow to cool.
  8. Fill each case with a teaspoon of lemon curd and leave them to set in the fridge for 30 minutes before eating.
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