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

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.

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!