The pastry for these mini lemon tarts is made with ground almonds and sweetened with dates. The filling is made with lemon juice, lemon zest, honey and eggs. Only natural sweeteners are used in this recipe so go ahead and treat yourself!
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 better than baking. For filling, some liquid stevia can be added for a sweeter tart. - 10 Aug 2013 (Review from Allrecipes US | Canada)
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 custard I used raw honey which I had to double to keep from being too tart. He liked the crust better than the custard. His family preferred the custard! I thought it was perfect that this recipe makes a small amount--in keeping with the idea that someone on a diet doesn't want to incorporate large amounts of sweets. There is probably something out there in the paleo world that could be added to these ingredients to make them a little more like sugar-induced lemon tarts, so I'll have to do a little searching. - 05 Apr 2013 (Review from Allrecipes US | Canada)
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 have any flavor. I think most desserts are over sweet, but I would have even added an additional sweetener on top of a pinch of salt to the crust. - 20 Dec 2013 (Review from Allrecipes US | Canada)