Something about the taste of a sweet and tart lemon curd just makes my spine tingle! Besides the fact that my wife adjusts me all the time, I'm pretty sure it's the lemon curd that makes me tingle. When it is hot out, all I want to have is something ice cold and light tasting. The first flavor that comes to mind is LEMON! My wife has always been more of the chocolate person, but I feel because I grew up in Puerto Rico I always crave fruity things. We recently had a Ladies' Tea event at our office, and we were trying to think of simple and clean and SUPER healthy deserts that would go well with tea. I, of course, have never been to a Ladies' Tea so I had no idea what to make! But! Dr. Holly and I love to cook together, so we came up with the idea of making some Lemon Tarts. We decided we would make the mini size because it would be a simple way for everyone to have some. When we came up with the recipe, we looked up a whole bunch of "naughty" recipes and tried to put them together to figure out what to do. We were surprised that when we took them to the Ladies' Tea, they were gone before we knew it! Everyone was raving about how delicious they were as well as how "naughty" but light tasting they were. We loved them so much, that after the event we went home and made some more. We hope you enjoy this recipe as much as we do.
THE RECIPE:
CRUST
1/2 C + 3 TBS Coconut Flour Sifted
3 Pastured Eggs
6 TBS Coconut Oil (Room Temperature)
1 Tsp Tsp Vanilla Extract
1/4 Tsp Unrefined Salt
3 TBS Raw Honey
Filling
2 Pastured Eggs
2 Pastured Egg Yolks
1/3 Cup of Raw Honey
1/4 Cup Freshly Squeezed Lemon Juice (Approximately 2 Lemons)
Pinch of Unrefined Sea Salt
3-4 Drops of Young Living Lemon Vitality Essential Oil (if you don't have this, you can use 1 Tbsp of lemon zest)
6 Tbsp Coconut Oil
Directions
Crust
1. Preheat oven to 350 degrees.
2. Mix all ingredients together. The order doesn't really matter.
3. Make sure that the Coconut Flour has enough time to absorb all the liquid in the dough.
4. Press dough evenly into mini muffin tins (make sure you use mini muffin liners). *TIP: we use a cookie scoop for tarts to have an even amount of dough. If you don't have a cookie scoop, you can just use a tablespoon measure.
5. Once the mini muffin tins are all done, place in oven for about 8-10 minutes until top is slightly golden brown.
Filling
1. Place all ingredients in a saucepan in no particular order.
2. On LOW heat, whisk all ingredients together until oil is melted.
3. Once oil is melted, bring temperature up to medium low. (Not too hot, or the eggs will scramble)
4. Cook mixture on medium low and don't forget to whisk the entire time.
5. It will take about 5-8 minutes for the mixture to thicken to a pudding-like texture.
6. Once curd has thickened, remove from heat and strain the mixture. This is important. You will be surprised how many lumps will be left behind.
7. Once mixture is strained you can fill the mini crusts with filling.
Cover with plastic and place in fridge to cool for 2-4 hours. If you are like me, you can place in
Comments
I was so happy that this recipe turned out so well by using coconut flour. We are always looking for ways to incorporate coconut flour in our recipes because it is so much healthier than almond flour. We really don't like to make many baked goods with A LOT of almond flour because it contains a lot of phytic acid if the almonds are not sprouted. Also, a lot of almonds at once can be pretty hard to digest. This recipe is loaded with good fats that support brain health as well as thyroid function.
Enjoy!