These luxurious zesty lemon curd tarts are refine sugar-free and have a delicious gluten-free crust.
If you want to impress your family, or company this recipe is so easy to do and it looks like you were a master chef when you serve it up. A full-proof recipe that would impress anyone! Simply follow the instructions and you will even impress yourself!
I used 4 inch tarts shells made by Webake-Inch-Quiche-Removable-Bottom. I used 1/3 cup of lemon juice as I tend to like that tangy flavour and love the punch of the lemon coming through. If you are not in favour of a zesty lemon flavour, then cut back to 1/4 cup.
INGREDIENTS FOR THIS DELICIOUS RECIPE
Gluten-free crust:
- walnuts
- oats, gluten-free
- flaxseed
- coconut oil
- maple syrup
- Himalayan salt
Lemon curd:
- eggs
- unpasteurized honey
- coconut oil or butter is an option
- lemon juice
- lemon zest
HOW TO MAKE THESE LEMON CURD TARTS
Using a food processor or blender, add the walnuts and oats and pulse until you get a fine texture, about 20-30 seconds. Add the remaining ingredients, and using a tablespoon, add about 3-4 tablespoon to each tart, and press the crust mixture to form the tart shell.
Using a medium saucepan, whisk the eggs and honey. Place it over medium heat, then add the coconut oil and once melted, then add lemon juice and zest. Continue cooking, gently whisk until the mixture begins to thicken about 5 minutes. Remove from heat immediately, continue whisking to avoid clumps.
Recommend to remove any clumps by pouring the lemon curd into a sieve over a bowl. As you see, there were a few clumps and you are unable to see them until you do this next step. The lemon curd should be a thick smooth texture.
Either using a spoon or pouring the curd into a measuring cup, and pour the curd into each shell. Smooth the layer using the back of a spoon or spatula. Set the filled tarts aside at room temperature to cool and once cooled, place in the refrigerator in an airtight container.
Once the lemon curd is set and you are ready to serve, arrange the fruit, and add whipping cream if you so desire. Enjoy this Spring treat at any occasion or just because you want to treat someone special. 🙂
MANY WAYS TO MAKE WITH LEMON CURD
- Pies
- Cakes
- Bundt cakes
- Cookies
- Bars
- Parfaits
- Pastries
- Mousse,
- Pancakes
- Cupcakes
- Muffins and the list goes on!
STORING
These tarts should be eaten within 2-3 days, stored in the refrigerator in a sealed container. Fresh lemon curd when stored in a jar or air-tight container can last in refrigerator for up to 1-2 weeks. If you have any extra, recommend to store in the freezer for up to a year that is well sealed in an air-tight container.
Healthy Lemon Tarts with Gluten-Free Crust
Equipment
- 4 inch mini tarts shells
Ingredients
Crust:
- 1/2 cup walnuts
- 1 1/2 cup oats (gluten-free)
- 3 tbsp flaxseed, ground
- 2 tbsp coconut oil, melted (option butter)
- 4 tbsp pure maple syrup/unpasteurized honey
- 1/4 tsp Himalayan salt
Lemon Curd:
- 3 large eggs
- 1/4 cup honey
- 4 tbsp coconut oil/butter
- 1/3 cup lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 300°F.
- Crust: Combine walnuts and oats in a food processor, and process for about 20 seconds, until the walnuts and oats are fine in texture. Add ground flaxseed, coconut oil, maple syrup and salt. Process until all ingredients are evenly moist and it sticks together.
- Spoon about 3-4 tablespoons into each 4 inch tart shell. Press crust mixture into the tart shell by hand. If mixture is too sticky, wet the back of a spoon and slide it over the crust to smooth it evenly.
- Bake for 10-12 minutes. Set aside on a cooling rack to cool completely.
- Curd: In a medium saucepan, whisk eggs and honey until smooth. Place the saucepan over medium heat and add coconut oil. Cook mixture, whisking occasionally until the oil is melted about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently until mixture starts to thicken, about 5 minutes. Remove from heat immediately and continue whisking to avoid any clumps. However, I would highly suggest pouring the filling through a sieve placed over a bowl to remove any invisible clumps.
- Pour the curd into the cooked tart shells using a spoon and smooth the layer with back of spoon or spatula. Allow to cool at room temperature to set. Then place them in the refrigerator in an air-tight container.
- When ready to serve, garnish with fruit and whipping cream. Enjoy!
