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Old 01-19-2016, 08:45 PM   #281
Grammy G
Senior LCF Member
 
Join Date: Jan 2004
Posts: 433
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Stats: 235/185/150
WOE: Paleo
Lemon Curd Tarts

I love these little tart cups. I've tried all kinds of fillings such as S/F jams, Chocolate and peanut butter,etc. This time I used my own version Charski's Lemon Curd and it was awesome. I think the tart recipe may have been from Buttoni's website.

Tart
1 1/2 tsp. baking powder
3/4 c. coconut flour
1/4 plus 3 Tbsp. Shortening (can use part coconut oil and a healthy shortening)
2 Tbsp. Erythritol
1 egg
1 tsp. vinegar
2 Tbsp. water

Spray a mini muffin pan (the smallest size they make). Take about a tsp. of dough and press into each muffin tin. You want the crust to be thin.
Bake 350 until brown. Check at 10 minutes and then watch until it's brown.

Charski's Lemon Curd
2-3 1/2 cups Splenda (I used part Erythritol)
3 eggs
1 c. fresh lemon juice
1/2 c. (dairy free) butter (cut in 1/2 inch cubes)
1 packet of gelatin (Not in original recipe)

Cook in medium saucepan until it starts to thicken. It will thicken more as it sets. Fill tart cups. You can top it with whipped coconut cream.
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