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}
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:
-
In a medium saucepan, whisk together the eggs, lemon juice and zest, honey and salt using a wire whisk.
-
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!).
-
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.
-
Set the curd aside to cool to room temp while you prepare your cookie tartlet shells
For the cookie tartlet shells:
-
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!)
-
Prepare the cookie dough by whisking together the egg, honey, vanilla, and coconut oil.
-
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.
-
Form the dough into about 1.5 tsp size balls and press each one into the mini muffin liner forming a cup shape.
-
Bake in the preheated oven for 9-10 minutes until the centers are almost done - they'll puff up a bit which is fine.
-
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:
-
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!)
-
Refrigerate leftover curd in a covered container for up to 5 days. Enjoy!
Nutrition
What I Used to Make my Lemon Curd Tartlets:
Want more Paleo dessert recipes? Try one of these!
Chocolate Chip Cheesecake Cookie Cups
Key Lime Pie with Coconut Pecan Crust
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!
These sound so light and refreshing for this warmer weather. You are the paleo baking queen!
Haha that’s maybe the best compliment ever 🙂
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?
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!
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.
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.
Haha that sounds about right 🙂
These look amazing!! Also, love your perseverance! I think I would have given up after the second failed attempt!
So. Stinking. Cute. Seriously, I’m in love! Need to try these soon!
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!
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!
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+++++
I’m so thrilled you liked them! Woohoo!
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!
Oh wow that sounds perfect!
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?
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 🙂
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!
I’m not sure what would be a 1:1 sub for the almond flour since each flour has such different properties, sorry!
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
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 🙂
Can you give an idea of how much lemon curd your recipe makes?
I would say about 1 1/4 – 1 1/2 cups
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. ???
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?