A yummy combination of creamy, zesty lemon curd with a crunchy crust. Gluten-free, dairy-free, refined sugar-free, this tart is the perfect guilt-free dessert!
Whisk the egg and melted coconut oil or butter in a medium-sized bowl.
Slowly mix in all of the other ingredients until a dough-like consistency has formed. Roll into a ball and place in the refrigerator for 15 minutes.
Preheat oven to 180 degrees celsius.
Line or grease a muffin tin to make 6 tarts.
Remove the mixture from the fridge and roll with a rolling pin between two pieces of baking paper. Divide mixture into 6 even-sized circles and press into each muffin mould. Bake for 10-15 minutes or until the crust begins to brown. Remove to cool.
Zest the lemons and squeeze the lemon juice into a measuring cup/jug.
Place a saucepan on a medium-low heat, add the eggs and coconut oil or butter and whisk together.
Continue to whisk while you very gradually add in the lemon juice and honey.
Continue whisking constantly until the mixture thickens. This may take 10+ minutes.
Remove from the heat and strain through a sieve. Set aside to cool.
Pour the lemon curd into the tart crusts and place in the refrigerator to set.
Store in the refrigerator.
Servings 6
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