Lemon Curd Tartlets {GF, DF, Paleo}

Sweet and creamy and perfectly tart, these paleo lemon curd tartlets are deliciously irresistible and surprisingly easy to make! Gluten free, dairy free, refined sugar free.

It’s definitely getting really desserty here this week, I completely admit it.  BUT I’ve been dying to post a lemon recipe for weeks, and, had a boat load of technical difficulties with the originally intended recipe – a lemon meringue pie.  In fact, while I was working on my pie crust recipe, I failed 4 times total on my “dream” lemon meringue pie.

One I had to flat out throw in the garbage because the honey in the meringue reacted with the filling and turned it into clumpy liquid.  The other was edible only after removing the filling and cooking it on the stovetop.  I’m not even sure what happened there – but it wasn’t good.  At least my pie crust had plenty of chances to practice, this is true.

The other thing I practiced with the failed pie?  Making lemon curd.  Ultimately the problem with the pie was that the meringue and curd just weren’t happy being paired up, though separately they were fine.  Sort of like my kids on this current “Spring Break” week – adorable separately, nightmarish after an hour together.

Back to the lemon curd!  Lemon curd has about 99 uses (though a paleo meringue pie ain’t one, apparently) and since I’m always craving cookies (and you are too, I know it!) I figured why not serve it up in little chewy almond cookie cups.  We’ll call them lemon curd tartlets because it just sounds so dang classy (and you all know that’s my forte, so…)

I have to be honest with you though, the lemon curd is the star here, not the cookies.  I hate saying it because I love cookies, but even my kids wanted to lick the centers out of these tartlets (yeah gross, I know, kids do lots of gross things.)

Anyhow, since the lemon curd is the star of the show, you’re getting leftovers for the week, as well as the tartlets, to, you know, eat with a spoon whenever you damn well please.   Or spread on something, or dip fruit in, if you’re inclined to be politically correct with your lemon curd.

If you haven’t made lemon curd before, I promise it’s ridiculously easy.  No, seriously, it is, cross my heart!  You whisk all the ingredients in a saucepan, and magic happens!  No worries when the mixture inevitably forms some eggy lumps (ooh, appetizing) because once it thickens, you run everything through a mesh strainer and only smooth, creamy sweet-tartness remains!  Then you set it aside to cool and make the cookie tart shells.  

For the tart shells, I used a very similar recipe to my chocolate chip cookie cheesecake cups, which is a chewy almond flour cookie, sweetened with raw honey (just as the curd is) and complements the creamy filling really well.

Another imperative baking tip – I highly recommend using mini muffin liners to make your life easier and a whole lot less stressful – I’m saying this because I often like to be reckless and skip them, and I’m never happy about that decision.  It’s a bit trickier to shape the cookie dough into the liners, but it’s worth it for the easy removal!   Nothing sadder in baking than a stuck cookie cup, don’t you think?!  Yes, I think.  And I also think it’s time to go make these already!  Let’s get started!

Lemon Curd Tartlets {GF, DF, Paleo}

Lemon Curd Tartlets {GF, DF, Paleo}

Sweet, and creamy with the perfect amount of tartness, these paleo lemon curd tartlets are deliciously irresistible and surprisingly easy to make! Gluten free, dairy free, refined sugar free.

Author: Michele

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Course: Dessert

Cuisine: Paleo

Servings: 18 tartlets

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4.65 from 39 votes

Ingredients

For the Lemon curd (you will have leftovers)

• 3 eggs
• 1/2 cup lemon juice fresh squeezed (3-4 lemons)
• 1 tbsp grated lemon zest about 1 med lemon
• 6 tbsp raw honey
• 5 tbsp refined coconut oil to avoid coconut flavor - you can also use ghee or grass fed butter
• Pinch salt

For the cookie tartlet cups:

• 1 egg
• 1/4 cup coconut oil melted and cooled
• 1/4 cup raw honey
• 1/2 tsp pure vanilla extract
• 1 3/4 cups blanched almond flour
• 1/4 tsp baking soda
• 1/8 tsp sea salt

Instructions

For the lemon curd:

1. In a medium saucepan, whisk together the eggs, lemon juice and zest, honey and salt using a wire whisk.
2. Turn the heat to medium and continue to whisk while cooking for about 30 seconds, until the honey has melted and all is combined. Still whisking, add the coconut oil, and adjust the heat just a bit to med/med-low. Continue to cook and whisk until the mixture is creamy and thickens enough to coat the back of a spoon. (There will be lumps, we will remove them, don't worry!).
3. Remove from heat immediately and very slowly pour the curd through a mesh strainer into a glass bowl. Since it's thick you'll have to be patient! I used a whisk to help things along through the strainer.
4. Set the curd aside to cool to room temp while you prepare your cookie tartlet shells

For the cookie tartlet shells:

1. Heat your oven to 350 degrees and line a large mini muffin pan with liners for easy removal (if you have a very reliable nonstick pan, liners may not be necessary, but I like them for peace of mind!)
2. Prepare the cookie dough by whisking together the egg, honey, vanilla, and coconut oil.
3. Combine the dry ingredients well in a separate bowl, then stir the dry mixture into the wet until a dough forms. Chill in the fridge or freezer for 5 minutes if it's sticky and needs to firm up.
4. Form the dough into about 1.5 tsp size balls and press each one into the mini muffin liner forming a cup shape.
5. Bake in the preheated oven for 9-10 minutes until the centers are almost done - they'll puff up a bit which is fine.
6. Remove from the oven and gently press down in the middle of each one with the back of a tsp. Allow to cool completely in the liners on wire racks before removing from liners.

Assembling the tartlets:

1. Once cookie shells and curd have cooled, fill the shells with the lemon curd just over the top of the cup. Top with a sliced berry if desired (or just serve with berries!)
2. Refrigerate leftover curd in a covered container for up to 5 days. Enjoy!

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What I Used to Make my Lemon Curd Tartlets:

Want more Paleo dessert recipes?  Try one of these!

Chocolate Chip Cheesecake Cookie Cups

Triple Layer Lemon Bars

Key Lime Pie with Coconut Pecan Crust

Coconut Custard Pie

Tell Me!

What’s you all-time favorite lemon dessert?

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