Paleo Mini Lemon Tarts Recipe (grain-free, gluten-free, dairy-free)


For the lemon curd:
3 large eggs
1/4 cup (80 grams) honey
zest of 2 lemons (about 1 tablespoon)
pinch of salt
1/4 cup (56 grams) refined coconut oil or regular unsalted butter (use coconut oil for paleo / dairy-free)
1/3 cup + 1 tablespoon (94 milliliters) freshly squeezed lemon juice

For the crust:
3 tablespoons (42 grams) refined coconut oil, softened
2 tablespoons (40 grams) honey
1/2 teaspoon ground cinnamon
3/8 teaspoon salt
1 1/2 cups (150 grams) blanched almond flour


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