The lemon curd used in this recipe is probably one of the nicest curds I’ve tasted.  It is so lemony – not a synthetic lemon, nor a too sweet lemon, which so many are, but really fresh and tasty and tangy.  I was so pleased that I decided to make a double batch of the curd as I now have a super jarful in the fridge to enjoy.

As soon as I saw this recipe I decided it had to be one of my Christmas desserts – who doesn’t like the delicious clean tang of lemon after a Christmas meal.   I needed to make the curd and tarts a few days before Christmas as I was rather tied up just beforehand, but the pastry cases kept really well in the fridge and I quickly refreshed them in a hot oven before filling them.  The lemon curd seems to keep very well sealed in a kilner jar and I don’t think it will last long enough to deteriorate.

I made six 10cm tarts and a few small gluten-free pastry tartlets.

INGREDIENTS:

3 eggs
6 tablespoons coconut oil or ghee (I used half and half), melted
3 tablespoons raw honey
½ teaspoon vanilla extract
¼ teaspoons sea salt
½ cup + 3 tablespoons coconut flour (measure carefully)
1 batch of lemon curd (see below)
¼ cup filtered water
1 ¼ teaspoons grass fed gelatin

METHOD:

In a large bowl, whisk the eggs until foamy.

Add melted fat, honey, vanilla extract and salt and whisk again.

Sift the coconut flour and mix in to the egg mixture until thoroughly combined.

The mixture starts very runny but soon turns into a soft pastry.

Grease some fluted individual tart tins (six) or one large tart tin with oil. Press the pastry carefully into the tins making sure it is not too thick.

Bake at 350°F for about 11 to 13 minutes.

Leave to cool in the tins before carefully removing.   If you don’t want to fill the tarts immediately, store in an airtight container in the fridge.

In a small bowl, sprinkle the gelatin on to the water and leave to bloom.  Leave the bowl over hot water and stir until the gelatin has dissolved completely.

Very gently heat the lemon curd, add the dissolved gelatin and whisk until completely mixed.   Allow the curd to come to room temperature if storing in the fridge before using.

Pour the lemon mix into the tartlet cases and leave in the fridge to set (at least 2 hours).

Top with your favourite fruit, raspberries, blueberries or redcurrants.

Lemon Tarts made with Coconut Flour

Little lemon tartlets in gluten-free pastry

Stir the lemon mix continuously

LEMON CURD:
INGREDIENTS:
2 eggs
2 egg yolks
1/3 cup raw honey
½ cup fresh lemon juice
Zest from 2 lemons
Pinch of sea salt
6 tablespoons coconut oil or ghee (I used half and half)

METHOD:

Store in an airtight container

Whisk together the eggs, yolks, honey, lemon juice, lemon zest and salt in a small saucepan. Add the coconut oil or ghee and cook on low until the fat is completely melted, stirring all the time.

Turn the heat up to medium and continue to cook, stirring continuously, until the mixture thickens – about 5 to 7 minutes. At this stage you will see tiny bubbles beginning to come to the surface of the curd.

Strain through a sieve into a container and, once cool, seal and keep in the fridge. This curd thickens even more as it sets.

This absolutely delicious recipe has been slightly adapted from Luscious Lemon Tarts by Katja from Savory Lotus

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.