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4.12.17

Lemon Curd Tartlets {GF, DF, Paleo}

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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 Rosen
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: Paleo
Servings: 18 tartlets
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4.69 from 19 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!

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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?

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

  • Cherry Curd Cookie Tarts {GF, DF, Paleo}
  • Strawberry Shortcake Cupcakes {GF, DF, Paleo}
  • Lemon Crumb Cake with Creamy Lemon Curd {Paleo}
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Cheryl says

    April 12, 2017 at 11:15 am

    5 stars
    These sound so light and refreshing for this warmer weather. You are the paleo baking queen!

    Reply
    • Michele says

      April 12, 2017 at 1:09 pm

      Haha that’s maybe the best compliment ever 🙂

      Reply
  2. Michelle Bentley says

    April 12, 2017 at 11:30 am

    5 stars
    Oh yum! Your recipes have gone a long way in keeping my family happy, and not feeling like they are being deprived. I absolutely have to try this, our lemon tree is loaded right now. Just checked my cupboard, and I am out of almond flour, but have coconut flour, Gluten free baking flour, and Bob’s Red Mill Paleo flour. how will those work? Maybe add a little more vanilla extract?

    Reply
    • Michele says

      April 12, 2017 at 1:03 pm

      I think your best bet would be the paleo flour, however I’m not sure of the exact amount you’d need. I’m guessing it would be similar to the almond flour amount but I’m thinking not quite as much. I would start with 1 and 2/3 and then add another tbsp or 2 if the dough is very sticky after chilling. Do not try to use only coconut flour for this, it would change the recipe too drastically!

      Reply
      • Michelle Bentley says

        April 12, 2017 at 1:20 pm

        thanks so much, can’t wait to try this recipe! I want to give it a test run before a party, I’ll be sure to pick up some almond flour before then.

        Reply
  3. Emily says

    April 13, 2017 at 10:26 am

    Mmmmm… spooning lemon curd onto everything sounds good. It’s so smooth and creamy looking. This makes me think of tea parties or ladies’ brunches.

    Reply
    • Michele says

      April 13, 2017 at 8:28 pm

      Haha that sounds about right 🙂

      Reply
  4. Cathleen @ A Taste of Madness says

    April 16, 2017 at 9:44 pm

    These look amazing!! Also, love your perseverance! I think I would have given up after the second failed attempt!

    Reply
  5. Karly says

    April 17, 2017 at 1:07 pm

    So. Stinking. Cute. Seriously, I’m in love! Need to try these soon!

    Reply
  6. Gigi Clark says

    April 28, 2017 at 5:11 am

    5 stars
    Oh my gosh I love this!but when I took them out and cut them I couldn’t see the lemon curd spread only taste it? I don’t know what happened!

    Reply
    • Michele says

      April 28, 2017 at 6:01 am

      Did you bake the curd with the cookie cups? You’re supposed to bake the cookie cups and then spoon the curd inside, once you’ve already made it on stovetop and it’s cooled. Hopefully you can remake with success!

      Reply
  7. Erica says

    May 15, 2017 at 2:42 am

    5 stars
    I’ve been gluten free for months and just recently went paleo.. this is the first desert recipe that tastes amazing! Made my Mother’s Day!!! A+++++

    Reply
    • Michele says

      May 15, 2017 at 8:34 am

      I’m so thrilled you liked them! Woohoo!

      Reply
      • Erica says

        May 15, 2017 at 3:04 pm

        I ended up just using a pie plate and sliced strawberries over the top.. turned out so pretty! Who knew how easy making lemon curd was(and cheap!!!)store bought is l6$ a jar.. and not as good! I even left out a couple tablespoons of honey in the curd! Definitely making it again!

        Reply
        • Michele says

          May 15, 2017 at 4:03 pm

          Oh wow that sounds perfect!

          Reply
  8. Jill says

    August 3, 2017 at 7:09 am

    I can’t wait to make these.
    Can I substitute organic maple syrup for raw honey. I know it will make them not paleo but will the recipe work?

    Reply
    • Michele says

      August 4, 2017 at 10:29 am

      Still paleo, and I think it would work, however it would definitely darken the color of the final product. Let me know how it turns out 🙂

      Reply
  9. Monica says

    August 23, 2017 at 12:10 pm

    These look so yummy! My husband has a tree nut allergy. What would you recommend I use in place of almond flour or paleo flour? Thanks!

    Reply
    • Michele says

      August 23, 2017 at 9:24 pm

      I’m not sure what would be a 1:1 sub for the almond flour since each flour has such different properties, sorry!

      Reply
  10. Laura Castillo says

    December 2, 2017 at 5:54 pm

    5 stars
    I Absolutely Love this recipe!!! I have a lot of Lemon curd left.. Do you have any other recipe in which I can use the Lemon curd? like bars or something?
    And by the way I love ALL your recipes, I have a gluten allergy and this year started the Paleo diet, your blog has helped SO much! Thank you

    Reply
    • Michele says

      December 3, 2017 at 11:00 am

      So happy you liked it! I don’t think I have any others that use the curd, except for one other cookie cup recipe but you can use it as a dip/spread for really anything you want 🙂

      Reply
  11. Marcia says

    March 4, 2018 at 1:15 pm

    Can you give an idea of how much lemon curd your recipe makes?

    Reply
    • Michele says

      March 4, 2018 at 4:56 pm

      I would say about 1 1/4 – 1 1/2 cups

      Reply
  12. Sue says

    April 15, 2018 at 8:56 am

    Love the curd but the first batch of tartlet cups were awful. They puffed up a lot so I pressed the middle with back of a spoon and they were raw in the middle (even after extra baking). I made a second batch much thinner. Baked an extra few minutes after re-pressing into a cup shape. After a few hours of sitting with curd in them they were soft and spongy. ???

    Reply
  13. Chloe says

    August 21, 2018 at 8:03 am

    What liners did you use because in the pictures the crust looks smooth? All our mini patty pans are fluted or did you just use baking paper?

    Reply
  14. technology computer says

    February 10, 2019 at 5:07 pm

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    Derivative transactions don’t invfolve tangible exchanges off assets,
    but are agreements to switch assets with a later date.
    Thiis competitive scenario contributes to growth not simply of audience, the brands as well as their industries
    but additionally to science and technology as being a whole.

    Reply
  15. Susie Young says

    April 20, 2019 at 5:06 pm

    I just made your lemon curd- my first attempt at a paleo curd. It is so good! Not gonna lie; it may never make it into the cookie cups. Mmmmm…..

    Reply
  16. Abi says

    April 20, 2019 at 9:54 pm

    This lemon curd is OUT. OF. THIS. WORLD good!!! And so easy! Thank you so much!

    Reply
    • Michele says

      April 29, 2019 at 4:09 pm

      Thrilled you liked it!

      Reply
  17. Erin says

    May 19, 2019 at 2:33 pm

    5 stars
    Amazing Curd! Nothing about it tastes ‘alternative’. Perfectly tart and sweet and scrumptious. Don’t skip the straining step. And don’t bother to make the cake or the lemon bars or even the tartlets–just eat it by the delicious spoonful!

    Reply
  18. Carmie Alvaro says

    July 29, 2019 at 6:42 am

    Why are you using raw honey? You are killing the properties by cooking it anyway.

    Reply
  19. Trina says

    January 31, 2020 at 5:06 pm

    5 stars
    I just made these today to celebrate my mother’s birthday! She has a lot of food allergies and sensitivities and it’s SO HARD to find yummy treats to bake for her. I followed this recipe exactly and they came out perfectly! (I just ate one for quality control ?) Can’t wait to surprise her with them. Thank you so much for the recipe!

    Reply
  20. Mary Michael Townsend says

    April 17, 2020 at 6:29 pm

    5 stars
    I’ve made several of your recipes over the past few years, but I’ve never commented. However, these lemon tarts are SO good — that lemon curd is to die for — that to not comment just wouldn’t feel right. I served these little tarts for Easter dinner 2020 (during COVID-19 quarantine), and my 81-year-old parents (the only people I really see) LOVED them. I ate few spoonfuls of the lemon curd while cleaning up, and then spooned it on strawberries for breakfast over the next couple of days. The only thing I’ll do differently next time is use a full-size muffin cup, so that I can give people more lemon curd. I told my mother this was my plan, and she agreed. These are a TREAT!

    Reply
  21. Kiki says

    May 7, 2020 at 10:09 am

    5 stars
    Just feeling my way around now I’ve recognised I’m dairy and corn intolerant and lemon curd I thought I’d never have again lol…until today…so thank you. I have just made the lemon curd and it’s amazing so tangy not too sweet and a lovely consistency I’m so happy lol and no tummy pains…so grateful x

    Reply
  22. Lauren says

    October 29, 2020 at 12:23 pm

    Hello! Would you be able to use regular honey or does it need to be raw?

    Reply

Trackbacks

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    June 27, 2017 at 10:57 am

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  2. Cherry Curd Cookie Tarts {GF, DF, Paleo} | The Paleo Running Momma says:
    July 22, 2017 at 5:00 am

    […] here we are with the cherry curd!  I’d been dying to try out a cherry curd after making lemon curd.  Typically when I think of curd I think of citrus, so I honestly wasn’t sure how it would […]

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  3. No-Bake Lemon Strawberry Paleo & Vegan Cheesecake {GF, DF} | The Paleo Running Momma says:
    August 30, 2017 at 8:57 pm

    […] of this cheesecake to be lemon flavored, since I’ve been super lemon-happy ever since making lemon curd.  The crust is sort of like a chewy lemon flavored Larabar, sweetened with dates and flavored with […]

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  6. Lemon Crumb Cake with Creamy Lemon Curd {Paleo} | The Paleo Running Momma says:
    March 4, 2018 at 8:45 am

    […] You’ll notice that I didn’t write out the recipe for the lemon curd, but linked to it – since I used the exact same lemon curd recipe that I used for my lemon curd tartlets. […]

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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