Lemon Curd Tarts

Easy Lemon Curd Tart Recipe (From @coconutandbliss)

Sharing another delicious weekend treat courtesy of the lovely Sophie, aka @coconutandbliss on Instagram. If you’re not already following her, what are you waiting for? Her recipes (and photos) are absolutely delish! These Lemon Curd Tarts are sweet, creamy, gluten-free and perfect for spring.

Lemon Curd Tarts
Recipe Type: Snacks/Treats
Author: Sophie Fisher
Prep time:
Cook time:
Total time:
Ingredients
  • Pastry:
  • 1 1/2 cups almond meal (or alternatively 1 cup almond meal + 1/2 cup LSA)
  • 1/4 cup buckwheat flour
  • 2 tbsp chia seeds
  • 2 medjool dates
  • 1 tsp vanilla
  • 2 1/2 tbsp. pure maple syrup
  • 2 tbsp. melted coconut oil
  • 1 tbsp. cold water
  • Filling:
  • 2 eggs
  • 2 egg yolks
  • 1/2 cup fresh lemon juice
  • 2 1/2 tbsp. pure maple syrup
  • 1 tbsp. finely grated lemon zest
  • 3 1/2 tbsp. coconut oil
  • Fresh berries to serve
Instructions
  1. Preheat the oven to 140 degrees. Grease 10 holes of a muffin tray with coconut oil.
  2. Place all of the base ingredients into a food processor or blender except for the water. Blend. Add the water. If the mixture looks too dry, slowly add some extra water until a dough-like consistency is formed. Press the tart mixture into tin. Bake for 25 minutes or until slightly golden and crisp.
  3. Meanwhile, make the lemon curd. Place a small saucepan over a pot of simmering water. Turn the heat to low. Pour in the lemon juice, zest, eggs, yolks and maple, whisking until combined. Gradually whisk in the coconut oil, 1 tbsp. at a time until it is completely melted. Turn the heat to medium, continuing to whisk. The mixture should gradually become thicker and thicker until a curd consistency. Allow to cool completely. Place in the fridge to make firmer.
  4. Once the tart shells are cool, fill with the lemon curd and top with a fresh berry.

 

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  • Angela

    Looks yummy, love the color combination as well! Thanks so much for such a great blog and so many healthy and beautiful foods, Jess.

  • Pingback: Lemon and Lime Mini Tarts | Spoonie Sophia()

  • Felisha

    I make these all the time.. Definitely my favourite dessert recipe of all time. I’ve swapped the lemons for Meyer lemons, limes, and even oranges.. next time going to try grapefruit!

    If you’ve never made curd before, you may be fearful while making these as they take a while to thicken up. But they eventually do!

    Definitely try these if you already haven’t!! 🙂

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