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Paleo Lemon Tarts

Paleo Coconut Lemon Tartlets

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


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

  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