Author Notes
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.
The recipe can be found here - http://www.mynutricounter.com/recipe-lemon-curd-tarts/
—Nikki Brown
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Ingredients
- For the lemon filling:
-
1 piece
Juice from 5 lemons
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12 tablespoons
coconut oil
-
4 pieces
eggs
-
235 grams
honey
-
1 piece
zest from 4 lemons
-
4 pieces
egg yolks
- For the crust:
-
100 grams
ground almonds
-
50 grams
gluten-free oats (or another 100g/3.5oz ground almonds)
-
50 grams
coconut oil
-
1 teaspoon
vanilla extract
-
1 teaspoon
honey
-
1 piece
egg
Directions
-
Preheat the oven to 160C/320F.
-
Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
-
Bake for 30-40 minutes.
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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.
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