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#Lemon tart recipe easy mini cracker#
#Lemon tart recipe easy mini full#

This applies to any recipe with acidic ingredients. Do not use any reactive (aluminum, copper, iron, and steel) utensils when making this recipe. Mix together the eggs, honey, lemon zest and salt in a medium non-reactive (ceramic, stainless steel, or nonstick) saucepan or pot.

1 1/2 cups (150 grams) blanched almond flour.

3 tablespoons (42 grams) refined coconut oil, softened.

1/3 cup + 1 tablespoon (94 milliliters) freshly squeezed lemon juice.

1/4 cup (56 grams) refined coconut oil or regular unsalted butter (use coconut oil for paleo / dairy-free).

If you'd like a more generous portion of curd, double the lemon curd recipe (you'll have some leftover after filling the tarts). The lemon curd recipe yields enough for 4 teaspoons of curd per tart. )įor another great paleo dessert recipe, try this paleo nectarine tart. So be sure to follow it and don’t get creative. I should have known there was some kind of reasoning for writing up the recipe I did. It tasted weird and took SO long to make.

I thought I’d take a shortcut this time and change the instructions a bit to make it easier but that was a mistake. To fill the tarts, I used my paleo lemon curd.

The crust recipe below was the exception! The lemon curd has such a strong lemon flavor that you couldn’t taste any flavor in the crusts. If a paleo crust isn’t your thing, try this Gluten-free Lemon Tart from Fearless Dining for more of a traditional crust!įor these mini lemon tarts, I also tried coconut crusts, macaroon crusts, regular crusts and lemony crusts.

#Lemon tart recipe easy mini cracker#

But please don’t make this expecting it to taste exactly like a regular graham cracker crust! You’ll be disappointed. I used honey in the crust and a little cinnamon to make it taste slightly reminiscent of a graham cracker crust. I’ve baked more than 100 mini tart crusts, one at a time, over the past few weeks.

#Lemon tart recipe easy mini full#

I have to haul almost all my flour and other baking ingredients with me from the US to Germany and those ingredients are way too precious to be making a full batch at a time. When I make anything individual like mini tarts, cookies and the like, I bake one by one so that I can make changes to the recipe as I go. Everything I tried was either too crumbly, soggy, totally lacking in flavor, or just plain bad. That doesn’t work for paleo so I’ve been fiddling with this recipe for waaay too long. I think the issue is that I prefer sugar cookie-like crusts. Chocolate cookie crusts I can do and love. You don’t see me posting too many pies or tarts around here. These paleo mini lemon tarts have an easy press-in crust and are totally honey-sweetened.