Mini Lemon Curd Tarts Recipe

20 Minute Healthy Lemon Tart (No Gluten, No Dairy!)

WEBApr 1, 2019 · Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter. In a …

Rating: 4.9/5(82)
1. Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter.
2. In a small food processor, pulse the almond flour and the salt until combined. Add the oil and egg and pulse a few more times until a dough forms. Warning: it will be very sticky.
3. Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm and beginning to brown. Remove and let cool. If the crust puffs, just use your fingers to gently press it back down as it cools. Alternatively, you can weight it by covering the crust with a piece of parchment paper and a layer of dried beans.
4. Meanwhile, make the curd: in a medium saucepan, whisk the eggs and honey until smooth. Set the pan over medium-low heat. Add the coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps. Some people will strain the mixture at this point. But I’m too lazy.

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Mini Lemon Curd Tarts EatingWell

WEBSep 19, 2023 · Directions. To prepare crusts: Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; lightly coat with cooking spray. …

1. To prepare crusts: Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; lightly coat with cooking spray. Combine crumbs, melted butter, 1/4 cup sugar and 3 egg whites in a large bowl; stir until well mixed. Place about 3 heaping tablespoons of the mixture into each muffin cup, firmly pressing into the bottom and up the sides.
2. Bake until lightly browned and set, about 12 minutes. Transfer the pan to a wire rack and let cool completely, about 10 minutes. Remove the crusts from the pan; remove and discard the liners. Place the crusts on a large plate.
3. Meanwhile, prepare filling: Whisk eggs, egg yolks, sugar, butter, lemon zest and lemon juice together in a medium saucepan. Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Pour the mixture through a fine-mesh strainer into a medium heatproof bowl.
4. Divide the lemon curd among the crusts (about 2 tablespoons each). Cover and refrigerate until chilled, about 1 hour.

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Lemon Curd Tartlets A Baking Journey

WEBApr 26, 2021 · Whisk to combine then turn on low heat. Whisk for about 5 minutes, or until the liquid starts to slightly thicken. Photo 10: add the …

1. Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix (see note 1 if making by hands). Add the cold Butter cut into small cubes, then mix to get very small crumbs.
2. Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken - about 3 to 5 minutes.
3. While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours (see note 5).

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