Paleo Lemon Tarts

Paleo Lemon Tarts

8
Chris Denzer 31

"These lemon tarts are a delicious paleo-style treat."
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Ingredients

1 h servings 244 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  2. Blend together almond meal, 3 tablespoons lemon juice, and dates in a food processor. Press mixture firmly into bottoms and up sides of prepared muffin cups to make crusts.
  3. Bake in the preheated oven until crusts are lightly golden brown, 10 to 12 minutes.
  4. Heat 6 tablespoons lemon juice, lemon zest, and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes. Pour filling into shells, and place in refrigerator to cool.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

Our family likes these. My 9 year old chose and made it all on her own. Very easy. It's now her specialty for a healthier family dessert. We do now skip the honey and instead add 2 Splenda pkgs ...

Most helpful critical review

Whole almonds in the food processor with dates and some coconut make a better crust…don't grind the almonds down too fine…press into cupcake liners and put in fridge or freezer until firm…much b...

Whole almonds in the food processor with dates and some coconut make a better crust…don't grind the almonds down too fine…press into cupcake liners and put in fridge or freezer until firm…much b...

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...

I made the filling and it never thickened up. I also had to add a considerable amount more sweetener on top of adding cornstarch. Then, I made the crust and it was very thick and didn't really h...

Wow, these are tart! I don't mind wincing a bit when eating a lemon tart, so they were OK. However, I think I could have cut back on the lemon rind just to reign it in a little bit. I added a...

Our family likes these. My 9 year old chose and made it all on her own. Very easy. It's now her specialty for a healthier family dessert. We do now skip the honey and instead add 2 Splenda pkgs ...

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...

The crust can be made for many recipes. I tripled crust recipe and filled leftover pastry cups with almond ice cream.

I wasn't fond of the almond meal, but that is what I looked up the recipe for, so I could use mine up. I added a 1/4 cup gluten free flower and a teaspoon of baking powder, and a 1/2 cup sugar t...