Gluten free, sugar free lemon tarts

    (11)
    1 hour

    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!


    5 people made this

    Ingredients
    Makes: 4 mini lemon tarts

    • Gluten free pastry
    • 110g ground almonds
    • 3 tablespoons lemon juice
    • 4 dates, pitted
    • Lemon filling
    • 6 tablespoons lemon juice
    • 1 lemon, zested
    • 1 tablespoon honey, or to taste
    • 2 eggs

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:30min cooling  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease or line 4 muffin holes with paper cases.
    2. Blend together ground almonds, 3 tablespoons lemon juice and dates in a food processor. Press mixture firmly into bottom and up the sides of paper cases to make a base.
    3. Bake in the preheated oven until pastry bases are golden brown, about 10 to 12 minutes.
    4. For the filling: Heat 6 tablespoons lemon juice, lemon zest and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes. Pour filling on top of mini tart bases and place in fridge to cool.

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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (9)

    by
    8

    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)

    by
    5

    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)

    by
    3

    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)

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