These lemon tarts have a crust of ground almonds sweetened with dates and a tangy, honey-sweetened filling. They make a zingy and delicious paleo-style treat.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
244 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
Step 2
Blend together almond meal, 3 tablespoons lemon juice, and dates in a food processor. Press mixture firmly into bottoms and up sides of prepared muffin cups to make crusts.
Step 3
Bake in the preheated oven until crusts are lightly golden brown, 10 to 12 minutes.
Step 4
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 into shells, and place in refrigerator to cool.
