These sure are some tasty little tarts! The hubby loves a nice lemon dessert and he will almost always chose pie if it’s an option.  What better way to surprise him than with bite sized lemon curd filled pies (lemon tartlets)?

This lemon curd is nice and tart and tangy! You can add more honey if you like yours sweeter but if you crave that pucker worthy lemon tang, this is perfect…and the coconut flour crust makes for a great combination of tastes!

When life gives you lemons…make lemon curd! Paleo lemon curd…

This lemon curd can be used for anything you like and even enjoyed by the spoonful! We enjoyed it in these awesome little coconut flour crusts and fancifully called them tartlets…because we’re fancy! Well, I am anyway…even though everyone made fun of me for being fancy! I guess you don’t have to be fancy to enjoy them 🙂

I made these little crusts in a regular sized muffin tin and made some using baking cups and some without. The ones without the baking cups were easier to press into shape and popped out of the muffin tins just fine!

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Paleo Coconut Lemon Tartlets

When life gives you lemons...make paleo lemon curd tartlets!

Author: Isis

Ingredients

Lemon Curd

• 3 eggs
• 1/4 cup honey
• 1/2 cup fresh lemon juice from 2 or 3 lemons
• 4 TBS coconut oil
• pinch of salt

Coconut Crust

• 1/2 cup coconut oil melted
• 2 eggs
• pinch of salt
• 2 TBS honey
• 3/4 cup coconut flour
• Unsweetened coconut flakes for garnish toasted in a warm dry pan

Instructions

Lemon Curd, makes about 1 1/2 cups

1. Whisk eggs and honey together over low heat until pale yellow, low heat helps to ensure you don't make scrambled eggs
2. Add lemon juice, coconut oil and salt
3. Continue to whisk over low to medium heat until thickened, about 10 - 15 minutes
4. Remove from heat and strain through a sieve to remove any solids
5. Allow to cool while you prepare the coconut crusts

Coconut Crust, makes about 16 mini crusts

1. Preheat oven to 400
2. Stir together coconut oil, eggs, salt and honey
3. Add the coconut flour and stir until combined and holding together
4. Press about 1 1/2 TBS of dough into the bottom and halfway up the sides of each oiled muffin tin
5. Poke the bottom of each crust with a fork a few times
6. Bake for 8 - 10 minutes
7. Remove from oven, pop crusts out of muffin tins and allow to cool
8. Fill each crust with lemon curd and garnish with coconut flakes