These Lemon Curd Tarts have an almond flour shell, a bright, zesty lemon curd filling and are finished with fresh berries. They make an excellent make-ahead dessert—the lemon curd freezes well for up to four months. These tarts are Paleo, Grain Free, Gluten Free and Specific Carbohydrate Legal.
When I was a child my mother made huge batches of lemon and lime curd every summer. At first I refused to taste it—partly because the word “curd” sounded odd—until I discovered it was a silky lemon custard balanced between tart and sweet. Once I tried it I was hooked, and it quickly became a favorite treat to share with friends.
Lemon curd is traditionally made with sugar, but I discovered that honey works beautifully with no noticeable change in taste or texture. I usually start with 1/3 cup honey and add more only after the curd begins to thicken and I can taste the balance of tartness and sweetness. Because lemon curd freezes exceptionally well, I often keep jars in the freezer for last-minute desserts.
These tart shells are not the flaky kind you might expect; they’re thin, crisp with a pleasant chewiness. The shells can be prepared a day in advance and stored in an airtight container, or frozen raw in the muffin tin and thawed for an hour before baking.
Bright in color and full of fresh flavor, these Lemon Curd and Berry Tarts are perfect for barbecues, parties or casual get-togethers. Use any fruit you like—strawberries, blueberries, raspberries or even sliced kiwi work well. I hope you enjoy making and sharing them!
Here are a few other sweet treats you will enjoy:
- Lemon Cupcakes with Strawberry Icing
- Coconut & Lime Cupcakes
- Orange, Pistachio & Almond Cake
- Pecan & Caramel Shortbread Bars
- Lemon Cheesecake with Blueberry Sauce
- Salted Caramel Cheesecake Cups
If you make this recipe let me know in the comments — I’d love to hear what you think. Tag me (@everylastbite_) on Instagram if you share a photo, I enjoy seeing your creations!
Mini Tarts with Lemon Curd & Berries
Ingredients
- 1 cup Fresh Berries Strawberries, Blueberries, Raspberries etc.
Lemon Curd
- 1 cup Lemon Juice
- 2 tbsp lemon zest
- 1/2 cup butter (or coconut oil for paleo)
- 6 eggs + 2 yolks
- 1/3-1/2 cup honey or maple syrup depending on desired sweetness
Tart Shells
- 2 1/2 cups almond flour
- 1 egg
- 1/2 tbsp butter (or coconut oil for paleo)
- 1 tbsp honey or maple syrup
- 1 1/2 tbsp lemon zest
Instructions
To make the Lemon Curd
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Fill a pot one-third full with water and set over medium-low heat to create a gentle simmer.
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In a heatproof bowl whisk together the eggs, butter, honey, lemon juice and zest. Set the bowl over the pot, making sure the bowl bottom does not touch the water.
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Stir the mixture frequently for about 10 minutes until it thickens and reaches a custard-like consistency.
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Remove from heat and let cool. Store in the refrigerator for up to a week or freeze for a few months.
To Make the Tart Shells
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Preheat the oven to 150°C (300°F).
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Combine the almond flour, egg, butter, honey and lemon zest in a mixing bowl until evenly combined.
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Form the dough into a ball, flatten slightly, and place between two large sheets of parchment paper.
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Roll the dough to about 1/8 inch thick. Cut circles slightly larger than your muffin cups and press each circle into the cups so the dough molds to the shape.
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Bake for 10–12 minutes, until the edges begin to brown. Remove and cool completely.
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Shells can be made up to a day ahead; store in an airtight container or freeze uncooked in the muffin tin and thaw before baking.
To Assemble the Tarts
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Ensure the tart shells are completely cool before filling.
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Spoon chilled lemon curd into each shell and top with fresh berries of your choice. Assemble just before serving for best freshness.
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Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.