Prep time: 50 mins
Indulge in one of our favourite party desserts. No-one ever guesses they’re sugar free as they taste exactly like a lemon tart should taste. Luscious tangy lemon curd encased in a delicate crumb base, it’s always hard to stop at one. Usually 2-3 large lemons are enough to make this and tarts are extra delicious topped with a dollop of double cream.
- 1½ cups blanched almond meal
- 1 tblsp Lakanto classic sweetener
- ¼ cup butter, melted
- 4 egg yolks
- ¼ cup Lakanto classic sweetener
- 30g butter
- 1 tblsp lemon zest
- ⅓ cup lemon juice
Preheat oven to 170°C and grease a 24-hole mini muffin tray really well by brushing with melted butter or coconut oil.
- Mix almond meal and melted butter together until fully combined then press small spoonfuls of mix evenly and firmly into lined mini-muffin tray. Be sure to gently press the dough evenly into the sides and bottom of the mini muffin tray.
- Bake for 8 – 10 minutes or until they are just starting to brown around the top edges.
- Remove from oven and allow to cool while making filling.
- Place egg yolks and sweetener in a small saucepan over low heat and lightly whisk together until sweetener is dissolved just prior to simmering point.
- Add the butter, lemon zest and juice and continue to whisk until butter is melted and mixture starts to thicken. Once thickened, remove from heat.
- Remove tartlets from pan by gently running a knife around the edges.
- Place spoonfuls of lemon curd into each case. Store in airtight container in the fridge for up to 5 days.
Recipe by Linda Martinucci, Simply Swap Foods.
All our products are:
*No seed oils or starches
*Super moist and taste amazing
*Really easy to prepare
*Created with love on the Mornington Peninsula