If you want something more mellow, you can use meyer lemons, which are slightly sweeter than regular lemons. A sharp curd: I used a cup of lemon juice for this curd, so the curd is SHARP.Even if you forget that, it’s much easier to hide your mistakes when you use egg yolks because the color blends very well into the lemon curd. The eggs cooked far too quickly, and I ended up with with a mixture that looked more like egg drop soup than lemon curd! I tried straining out the egg whites but the end result just wasn’t pretty.You’ll want to cook the lemon curd in low heat. I made a test batch of curd with whole eggs, and unfortunately, I wasn’t watching the heat on the stove carefully. Using egg yolks: You’ll find many recipes out there that use whole eggs for lemon curd, but there are two big reasons why I used egg yolks only. First, it gives the lemon curd a lovely golden yellow color, which would be more muted if you used egg whites.Second, the curd is much more forgiving if you’re using only egg yolks.I wasn’t particularly happy about the way it tasted either, so I nixed the paleo lemon tart idea and whipped up a batch of regular lemon curd instead. It was a light tan color, similar to a cup of tea with a lot of creamer. What put me off the most was the color of the curd when I used coconut sugar. My original idea: In the beginning, I wanted to make this into a paleo lemon tart, substituting butter for coconut and using coconut sugar instead of cane sugar.I’m filling the tarts with lemon curd here, but I think any kind of citrus curd will work wonderfully. Honestly, I think the crust is my favorite part!

The crushed Honey Grahams help balance the flavors of the nut flour and makes the crust taste like a nice biscuit. The coconut doesn’t overpower the blend, so you can use the flour for a variety of applications. The Nut Flour Blend is a mix of ground almonds, coconut, pecans and walnuts and I absolutely love the flavor of it. Plus, one pack of 24 is the perfect amount for a mini muffin tin, which means no awkward leftover cookie dough (although extra cookie dough isn’t the worst thing in the world).To make the tarts, I’m using a mixture of Pamela’s Nut Flour Blend and Honey Grahams. I almost always get a roll of cookie dough if I’m going the pre-made route, but I think the pre-portioned is worth the up charge here: It takes all the guesswork out of divvying up cookie dough. I very much like using the pre-portioned sugar cookie dough for this recipe. So refreshing and creamy and smooth and sweet. If you’ve been turned off of lemon curd because of its off-putting name, it’s definitely worth trying. Curd has got to be one of the least appetizing words. (I also just want to say how much I dislike that lemon curd is called lemon curd. I also always see it at Home Goods/TJ Maxx in the gourmet food section.

You can make your own lemon curd if you want, or you pick some up at the store. Raspberries, in my opinion, are totally optional (but indisputably add to the overall fancy-cuteness). Want to see the cast of characters for these mini tarts?

Tarts are already one of the all-time cutest desserts, but make them tiny and pop a little raspberry on top and it’s almost too much.Īnd EVEN BETTER NEWS: They’re so easy to make. These just might be the cutest of all cute desserts in the world.

Mini lemon curd tart