Lemon Tartlets 50 PREP
COOK
PREP TOTAL
22 COOK SERVES TOTAL
SERVES
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. Great way to use up leftover egg yolks after making our Low Carb Bread Rolls!
Ingredients
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 ¹/³ cup lemon juice
Method Preheat oven to 170°C and grease a 24-hole mini muffin tray really well by brushing with melted butter or coconut oil. 1. 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. 2. Bake for 8 – 10 minutes or until they are just starting to brown around the top edges. 3. Remove from oven and allow to cool while making filling. 4. 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. 5. 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. 6. Remove tartlets from pan by gently running a knife around the edges. 7. Place spoonfuls of lemon curd into each case. Store in airtight container in the fridge for up to 5 days.
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