Lemon Tart Recipe [Gluten Free, Refined Sugar Free, Dairy Free]

It’s no secret on this blog that I love lemon flavoured things, even better if they are sweet lemon flavoured things! One of my all time favourite things I have ever made has to be my Healthier Lemon Curd! Back before Christmas when I was making my gluten free fruit mince pies I had some crust leftover which I automatically thought that I should attempt to make a lemon tart with, so here we are!

The thing I love about these lemon tarts (aside from the fact they are gluten free, refined sugar free and dairy free!) is that they are freaken delicious, super simple to make and the perfect balance of both sweet and sour.

You may struggle to stop yourself from licking the spoon and then going back for more and more of the lemon curd but trust me you want to keep some of the lemon curd to put inside the lemon tarts as I don’t think the crust would work that well all by its lonesome.

Ingredients
Crust
3.5c Almond Meal
2 Eggs
1/2 Teaspoon Vanilla Paste
1 Tablespoon Olive Oil
3 Tablespoons Honey
1/4 Tablespoon Cinnamon

Lemon Curd
½ Cup Lemon Juice (About 5 Medium Lemons)
Zest of 2 Lemons
2 Whole Eggs
2 Egg Yolks
3 Heaped Tablespoons Honey
Shake of Sea Salt
2 Tablespoons Coconut Oil
2 Tablespoons Butter

Directions
1. Combine all of the crust ingredients until it forms a dough.
2. If a bit wet add a little more almond meal, if a bit dry add a tiny amount of water.
3. Grease Muffin Tins
4. Break off a small amount of dough and squash it flat in your hands and press into the muffin tin (I like mine nice and thin, how thick you go is up to you)
5. Bake in the oven at 180 degrees Celsius for 20 Minutes
6. While the crust is baking, make your lemon curd – Add all the ingredients (excluding the coconut oil/butter) to a saucepan.
7. Stir gently over a low heat and gradually add the butter and coconut oil to the pan. Continue to stir until melted and make sure it is on a very low heat to ensure the eggs don’t scramble.
8. Once the fats (coconut oil/butter) have melted increase the temperature to a medium temperature and continue to stir, you will notice after a few minutes that the mixture begins to thicken.
9. Take off the stove and wait until your crusts are done.
10. Pop the crusts out of the muffin tins by sliding a knife around the edge of the crust and add a tablespoon of the Lemon Curd mixture to each of the tarts
11. Let cool and devour!

Notes
Store in the fridge
Leftover Lemon Curd goes well with plain yoghurt!
You can use sugar or a sugar substitute instead of the honey if you wish.
You can use just coconut oil or just butter if you wish for the lemon curd, note if you use solely coconut oil then you may get a slight coconut taste too the curd unless you use deodorised coconut oil (which doesn’t smell like coconut).

Are you a fan of Lemon??? – Comment below and let us know, we love hearing from you!