Paleo Lemon Tarts
Lemon Curd Ingredients
raw honey/coconut nectar or maple syrup
ghee or coconut oil, solid
(I used half of each)
Zest of one lemon
pecans or walnuts
unsweetened coconut flakes
melted coconut oil
Pinch of salt
Directions for the curd
Add egg yolks, whole eggs, sweetener, lemon zest, lemon juice and salt to a small pan over low heat. Stir continuously until it starts to thicken.
Add ghee/coconut oil a little at a time, once each piece has been incorporated add more.
Once it’s nice and thick, remove from the heat and allow to cool.
Transfer to a glass container or mason jar and place in the fridge to chill while you make the tarts.
Directions for the tarts
Prepare a mini muffin tin with paper liners and set aside.
Add all the ingredients to a food processor and process until a ball forms or the dough sticks together when pinched.
Add 1 tsp of mixture to each mini muffin liner and press down and up against the sides.
Place in the fridge to set. Once set, fill each tart with the lemon curd and enjoy!