"These lemon tarts are a delicious paleo-style treat." — thischris
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honey, or to taste
This recipe certainly has promise of being good. I made these tarts for my son, who is on the paleo diet. I used Bob's Red Mill Almond Flour/Meal for the crust (his favorite part), and for the custard I used raw honey which I had to double to keep from being too tart. He liked the crust better than the custard. His family preferred the custard! I thought it was perfect that this recipe makes a small amount--in keeping with the idea that someone on a diet doesn't want to incorporate large amounts of sweets. There is probably something out there in the paleo world that could be added to these ingredients to make them a little more like sugar-induced lemon tarts, so I'll have to do a little searching.
This is worth experimenting with. The tart shells were dense and a bit rubbery, though tender and tasted ok. The batter tasted awesome prior to baking. I might mess with the ingredients a bit to get it to bake up better. The lemon curd was good, though very tart even after adding extra honey, but I didn't mind since I like tart tarts :). I ran fresh peeled lemons through my juicer, which would be tarter than bottled juice. I used regular sized muffin cups, and could have gotten 5 tarts out of it, more if you made them shallower, which I think would be a good idea. A little of the filling goes a long way! Oh, and I didn't have paper cups, so I very lightly greased nonstick tins, which worked just fine. Overall, the filling is very good, but the shells are ok at best. It was quick and easy to put together.
* Percent Daily Values are based on a 2,000 calorie diet.
Paleo Lemon Tarts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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