Lemon Curd Tarts


An impeccable combo combining a deliciously crisp pastry crust with the zingy, creamy curd. Refined sugar, dairy and gluten free of course so can be enjoyed minus the guilt!




  • 1 ½ cups almond meal (or alternatively 1 cup almond meal + ½ cup LSA)
  • ¼ cup buckwheat flour
  • 2 tbsp chia seeds
  • 2 medjool dates
  • 1 tsp vanilla
  • 2 ½ tbsp. pure maple syrup
  • 2 tbsp. melted coconut oil
  • 1 tbsp. cold waterFilling:
  • 2 eggs
  • 2 egg yolks
  • ½ cup fresh lemon juice
  • 2 ½ tbsp. pure maple syrup
  • 1 tbsp. finely grated lemon zest
  • 3 ½ tbsp. coconut oil
  • Fresh berries to serve
  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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