Print
Paleo Coconut Lemon Tartlets
When life gives you lemons...make paleo lemon curd tartlets!
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
Lemon Curd, makes about 1 1/2 cups
-
Whisk eggs and honey together over low heat until pale yellow, low heat helps to ensure you don't make scrambled eggs
-
Add lemon juice, coconut oil and salt
-
Continue to whisk over low to medium heat until thickened, about 10 - 15 minutes
-
Remove from heat and strain through a sieve to remove any solids
-
Allow to cool while you prepare the coconut crusts
Coconut Crust, makes about 16 mini crusts
-
Preheat oven to 400
-
Stir together coconut oil, eggs, salt and honey
-
Add the coconut flour and stir until combined and holding together
-
Press about 1 1/2 TBS of dough into the bottom and halfway up the sides of each oiled muffin tin
-
Poke the bottom of each crust with a fork a few times
-
Bake for 8 - 10 minutes
-
Remove from oven, pop crusts out of muffin tins and allow to cool
-
Fill each crust with lemon curd and garnish with coconut flakes