Gluten-Free Lemon Curd Tarts
A few weeks ago I developed this delicious lemon curd recipe and have been so in love with it ever since. It’s so versatile you can eat it on toast, with salad, on scones or even in a delicious and healthy dessert tart, just like this one. Not only is this recipe super delicious, it’s also really healthy, gluten free and sugar free.
When you make the lemon curd don’t worry if it’s quite lumpy, you just need to put it through a sieve to remove the lumps and you’ll have a fruity, delicious and smooth filling for your tarts.
Hope you enjoy! 
Makes 4 medium or 8 small tarts.
Ingredients:
For the lemon filling:
Juice from 5 lemons
12tbsp. coconut oil
4 eggs
4 egg yolks
2/3 cup/235g honey
zest from 4 lemons
For the crust:
1 cup/100g ground almonds
2/3 cup/50g gluten-free oats (or another cup/100g ground almonds)
1/4 cup/50g coconut oil
1 egg
1tsp. vanilla extract
1tsp. honey
Optional: raspberries to top
Method:
- Preheat the oven to 160C.
- Combine all the ingredients for the crust in a large bowl and mix well, then set aside.
- Grease 10 cupcake tins with coconut oil then press in the pastry mixture. Push the mixture to the bottom of each tin then up the sides. The pastry should be about 1/4 cm thick.
- Bake for 30-40 minutes.
- Meanwhile start making the lemon curd. Add all of the ingredients, except for the coconut oil, to a sauce pan and heat over a high heat mixing constantly.
- Once everything is well combined and the mixture has started to bubble, reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously.
- When the mixture has thickened, place in a strainer to remove any lumps then refrigerate.
- Once the pastry cases are cooked, leave them out until completely cooled then fill each of them with lemon curd and serve.
Krazy Kiwi x
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